- serves 6 people
- preparation 10 minutes
- cooking 25 minutes
- difficulty Mid level
Ingredients
- 600 ml thickened cream
- 1 vanilla bean, split, seeds scraped
- 2 fresh bay leaves (optional)
- 6 egg yolks
- 100 g caster sugar, plus extra for the brûlée
- raspberries or blackberries, to serve
Chilling/freezing time: 60 minutes
Instructions
- Preheat your oven to 150˚C (do not use fan-forced). Combine the cream, vanilla and bay leaves in a small saucepan and bring to a simmer, but do not boil. Whisk the egg yolks and caster sugar together and pour in the cream. Whisk to combine without aerating (to avoid air bubbles), then pour through a fine mesh sieve over a large jug. Divide the custard mixture between 6 low ramekins.
- Place the ramekins into a large baking dish. Pour boiling water around the sides. Bake the custards for 25 minutes, or until set, then allow to cool to room temperature. Chill if you like, but bring the crème brûlée to room temperature before serving.
- To serve, scatter the top of each crème brûlée liberally with extra caster sugar and blowtorch until crisp and caramelised. Serve the crème brûlées with the berries.
Photography by Jiwon Kim.
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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.
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