Creme Brulee

Serves 4
Ingredients
- 500ml cream (2 cups)
- 1 vanilla bean, split, seeds scraped (or 1 tsp vanilla extract)
- 6 Henergy Cage Free egg yolks
- 1/4 cup caster sugar
- 120g demerara sugar
Method
- Preheat oven to 120 C.
- Place the cream, vanilla bean and seeds in a saucepan over medium heat and bring to scalding point, then remove from heat. Remove vanilla bean and discard.
- Whisk together egg yolks and caster sugar in a bowl for 2-3 minutes or until pale.
- Whisk together egg yolks and caster sugar in a bowl for 2-3 minutes or until pale.
- Carefully place ramekins in a deep roasting pan lined with a folded tea towel. Pour boiling water into pan to come halfway up the sides of ramekins. Cover pan loosely with foil.
- Bake in the oven for 40 minutes or until the custard has just set. Remove ramekins from the water bath, and set aside to cool.
- Sprinkle demerara sugar evenly over the surface of the baked custards. Run a kitchen blowtorch over the custards, or place under a preheated grill until the sugar bubbles and caramelises.