Creme Brûlée

• 8 egg yolks
• 100g CSR Caster Sugar
• 600ml fresh cream
• 200ml milk
• 1 vanilla bean or 1 tbsp vanilla extract
• 6 to 8 tbsp of CSR Raw Sugar

1. Pre heat the oven to 140°C.
2. Pour the cream and milk into a small saucepan.
3. Cut the vanilla bean down the middle and with a teaspoon carefully scrape out the fine seeds inside, then add all seeds and skin (or vanilla extract) to the milk and cream.
4. Mix regularly over a medium heat, bringing the mixture to a gentle simmer and being careful not to let it boil. Remove from the heat and set aside.
5. In a bowl, mix the yolks and caster sugar together then slowly add the hot cream mixture, (a little at first) then keep mixing until combined. Strain the mix into a large pouring jug.
6. Using 6-8 cup size (roughly 200ml) heat proof ramekins, fill with the brûlée mix, then place into a deep baking tray.
7. Fill the baking tray with boiling water until halfway up the ramekin, then carefully place into the oven and bake for 40 minutes.
8. Remove the ramekins from the water bath and place in the fridge until cool (minimum of 4 hours).
9. Once the brûlées are cold, clean the rims and sides of the ramekins.
10. Add 1 tablespoon of raw sugar to the top of each brûlée. Using a kitchen blow torch melt the sugar on top until it’s a lovely, deep rich caramel colour.
11. Repeat until all are caramelised, then serve immediately. Bon appetit.

Tips:

• Cover the brûlée custard top completely with CSR raw sugar and evenly distribute it to create the perfect toffee top.
• If you burn the sugar too much it can be fixed if necessary. Simply scrape off the top layer, add more sugar and repeat the process.
• We love using CSR raw sugar for the caramelisation of the top of the brûlée as it adds a deeper, richer flavour and colour.