CREME BRULEE

CREME  BRULEE:
INGREDIENTS:              ( serves 6 )

8   egg yolks
1/3  cup  granulated white sugar,
         plus 1/4  cup for caramelisation
2   cups  heavy cream
1  tsp  pure vanilla extract

METHOD:

• Preheat oven to 150C. In a large bowl, whisk together egg yolks and sugar until the mixture is thick and pale yellow.
• Add cream and vanilla and continue whisking until well blended. Strain into a large bowl, skimming off any foam or bubbles.
• Divide mixture among 6 ramekins, then place them in a water bath ( large pan filled with hot water, about 5 cm deep)  and bake until set around the edges, but still loose in the centre, about 50 to 60 minutes. Remove from the oven and leave in the water bath until cool. Remove ramekins from the water bath and chill for at least 2 hours.
• A few minutes before serving, sprinkle about 2 tsp of sugar over each custard. Place under the grill until sugar melts. Re- chill custard for a few minutes and serve.