Crème brulèe shooters

Silky vanilla custard underneath a thin layer of crisp toffee, which needs to crack audibly beneath your spoon: these sensory sensations are what crème brulèe is all about.

Crème brulèe shooters Credit: Richo's Bar Snacks

• makes

  12

• prep

  15 minutes

• cook

  35 minutes

• difficulty

  Mid

Ingredients

• 1 vanilla bean
• 600 ml cream
• 1 cup caster sugar
• 8 egg yolks 
• ½ cup white sugar

Chilling time: 3 hours

Instructions

1. Preheat oven to 150°C. Split and scrape seeds from vanilla bean. Heat cream, ⅓ cup caster sugar and vanilla pod and seeds, until just boiling. Remove from heat and stand for 2 minutes, or until cooled.
2. Meanwhile, combine yolks and remaining caster sugar using a spatula. Do not incorporate any air.
3. Ladle cream onto egg mixture and, using a wooden spoon or spatula, slowly mix. Make sure cream isn’t too hot or else eggs will scramble. Strain mixture into a jug.
4. Place a damp cloth at the base of a large baking dish and place 12 small cups (espresso-size) onto cloth. Pour custard into cups. Fill the baking dish woth boiling water, adding enough to reach halfway up sides of cups. Cover with a lid to create a bain-marie. Bake for 25–35 minutes, until set.
5. Remove cups from bain-marie. Chill in fridge for at least 3 hours.
6. Sprinkle ½ tbsp white sugar over tops of each custard. Using a blowtorch, carefully heat sugar while turning the cups around, to evenly caramelise. Allow caramel to set for 1–2 minutes, or until crisp. Serve.

 

This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.