• Vanilla crème brûlée (Alan Benson)Source: Alan Benson

This Dutch version of a brûlée is cooked first on the stove and then briefly in the oven. Start the recipe up to a day ahead, keeping the cooked brûlées in the fridge, and caramelise the sugar just before serving.

Serves
4

Preparation

15min

Cooking

25min

Skill level

Mid
By
Average: 2.6 (26 votes)
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Ingredients

  • 600 ml thickened cream
  • 1 vanilla bean, split, seeds scraped
  • 1 cinnamon stick
  • 120 g egg yolks (from 7–8 eggs)
  • 100 g caster sugar, plus 1 tbsp extra

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.

Instructions

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Infusing time 15 minutes

Cooling time 2–3 hours

Combine the cream, vanilla bean and seeds, and cinnamon in a small saucepan and bring to a simmer. Turn off the heat, cover and allow to infuse for 15 minutes. Remove the vanilla bean and cinnamon stick.

Preheat the oven to 180°C.

Whisk the egg yolks and sugar until thick and pale. Slowly whisk in the cream mixture until combined. Pour the mixture into a clean saucepan and place over a low heat. Cook, stirring constantly, for 6–7 minutes until the custard coats the back of a spoon. Strain through a fine sieve into four 125 ml (½ cup) ramekins. Tightly wrap each ramekin in foil and place in a deep baking dish. Pour in enough boiling water to come halfway up the sides of the ramekins and transfer to the oven. Cook for 15 minutes. Remove from the oven, remove the foil and refrigerate until cool, about 2–3 hours.

Sprinkle the top of each ramekin with 1 teaspoon extra sugar and caramelise using a kitchen blowtorch. Serve immediately.

 

Photography by Alan Benson