CREME
BRÛLEE
-1 vanilla bean
-3 cups (750ml) thickened (heavy) cream
-6 egg yolks
-1/4 cup (55g) caster (superfine) sugar
-1/4 cup (40g) pure icing (confectioners') sugar
-1 vanilla bean
-3 cups (750ml) thickened (heavy) cream
-6 egg yolks
-1/4 cup (55g) caster (superfine) sugar
-1/4 cup (40g) pure icing (confectioners') sugar
- Preheat
oven to 180°C/350°F. Grease six 1/2-cup (125ml) ovenproof dishes.
-
Split vanilla bean
in half lengthways ; scrape seeds into a medium heatproof bowl.
Place pod in a small saucepan with cream ; heat without
boiling.
- Add
egg yolks and caster sugar to seeds in bowl ; gradually whisk
in hot cream mixture. Place bowl over medium saucepan of simmering
water ; stir over heat about 10minutes or until custard mixture
thickens slightly and coats the back of a spoon. Discard vanilla
pod.
- Place
small dishes in a large baking dish ; spoon custard into
dishes. Add enough boiling water to baking dish to come halfway up
the sides of small dishes.
-
Bake custards,
uncovered, about 20minutes or until set. Remove custards from dish ;
cool. Cover ; refrigerate overnight.
-
Preheat grill
(broiler).
-
Place custards in a
shallow flameproof dish filled with ice cubes ; sprinkle
custards evenly with sifted icing sugar. Using your finger, spread
sugar over the surface of each custard, pressing in gently ;
place under grill until the tops caramelise.