CREME BRULEE

preparation time: 45 mins        Cooking time: 1 hour

INGREDIENTS:   Serves  4

1.2  litre  heavy cream
1/2  vanilla bean, split
225g  sugar
285g  egg yolks, beaten

Method:

• In a saucepan, combine the heavy cream, vanilla bean, and half the sugar, bring to a boil.
• In a bowl, combine the egg yolks and remaining sugar. Temper egg -sugar mixture into hot heavy cream; cook until thick enough to a coat the back of a spoon, strain through a fine sieve. Fill ramekins and place in a water bath.
• Bake in a 165C oven until just barley set, approximately 45 minutes; remove from water bath when cool. Wipe bottom of ramekins and refrigerate overnight.
• Cover the surface of each custard lightly with sugar, set ramekins in a hot pan. Caramelise sugar under the boiler. Serve at once.