TIP: If you don’t have a blowtorch, preheat the grill of your oven to the highest setting and place the creams directly underneath the element for 1 minute or until caramelised.
Triple Vanilla Créme Brûlée
Ingredients
- 375ml single cream
- 3 The Kate Tin Gourmet Individual Vanilla Beans
- 4 large egg yolks
- 80g caster sugar
- 50g granulated white sugar, for sprinkling
Directions
- Split and scrape the vanilla bean, reserving the pod. Place the cream, vanilla pod and seeds in a small saucepan and heat gently over low heat. Remove from the heat and set aside to infuse for at least 1 hour or even better, refrigerate overnight.
- Return the pan to the heat and heat until barely simmering. Whisk the egg yolks and sugar together until creamy. Pour the hot cream mixture carefully into the egg yolk mixture, while whisking. Strain into 6 ramekins.
- Preheat the oven to 140°C and place a roasting tray half filled with water inside. When the water starts steaming, add the ramekins (ensure the water level reaches the same level as the custard layer in the ramekin) and bake for 35-40 minutes or until the custard jiggles like jelly. Remove from the hot water and cool at room temperature before setting in the fridge. To serve, sprinkle a thin layer of granulated sugar over each ramekin then tip off the excess. Wipe the edge clean with a damp cloth, then caramelise with a blow torch until golden. Serve immediately.
