- 1 vanilla bean
- 750ml cream (35%)
- 6 egg yolks
- 55g sugar
- 40g icing sugar
Preheat oven to 180-200C. Split vanilla bean in half lengthways, scrape seeds into medium
heatproof bowl. Place vanilla pod into a medium saucepan.
Pour the cream into the saucepan with vanilla pod. Heat the saucepan without boiling. Have the
bowl with vanilla seeds handy.
Add egg yolks and then sugar to the bowl. Using electric mixer or wire whisk (see in Tools), gradually
whisk in hot cream mixture.
Place bowl over medium saucepan of simmering water. Stir over heat about 10mins or until
custard mixture thickens slightly and coats back of a spoon. Discard pod.
Place 6 (six) heatproof dishes/ramekins in a baking form. Divide custard among the ramekins
equally. Pour enough boiling water into the form to come halfway up sides of ramekins.
Bake, uncovered, in oven about 20mins or until custards just set. Remove custards from water.
Cool to room temperature. Cover, refrigerate 3hrs or overnight. Place chilled custards on the
table. Sift through the icing sugar evenly.
Ensure that custards are completely covered with the icing sugar. Using a small blowtorch melt
the icing sugar so that the tops of crème brûlées are caramelised.
If you don’t have a blowtorch, you can place the custards into a shallow flame-proof dish filled
with ice cubes and set them under preheated hot grill (or the top of your oven) until the sugar is