Crème brûlèe

By admin
18 October 2013

Sweet temptation comes in many shapes and sizes . . .

Serves 6

Preparation time: 15 min

Baking time: 30 min

500 ml (2 c) double cream

250 ml (1 c) milk

2 cinnamon sticks

6 egg yolks

125 ml (½ c) caster sugar

5 ml (1 t) vanilla essence

TOPPING

90 ml (6 T) caster sugar

1 Preheat the oven to 180 °C.

2 Heat the cream, milk and cinnamon in a saucepan over medium. Meanwhile whisk the egg yolks and sugar until pale. Add the vanilla essence.

3 When the milk mixture has almost come to the boil, remove from heat and ladle into the egg mixture a spoon at a time, whisking constantly.

4 Strain the custard through a sieve and pour into 6 ovenproof cups or ramekins.

5 Put the cups or ramekins in a roasting pan half-filled with boiling water and bake for 30 minutes or until set. Remove and set aside to cool.

6 Topping: When cooled, sprinkle 15 ml (1 T) caster sugar over each and caramelise using a blowtorch.

- Hope Malau

Find Love!

Men
Women