Ingredient and Portion
Creme Brulee
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From Chef Adrian Richardson of the Asian Food Channel Submit
The Creme Brulee is a delicious dessert which everyone will definitely enjoy.
1 vanilla bean
600ml cream
8 egg yolks (55 gram eggs)
1/2 cup sugar (125ml)
600ml cream
8 egg yolks (55 gram eggs)
1/2 cup sugar (125ml)
Method
1. Split and scrape vanilla bean. Heat cream and vanilla, just to boil. Let it stand for 2 minutes.
2. Combine yolks and sugar. Do not incorporate any air. Ladle cream onto yolks and sugar and slowly mix with a wooden spoon. Strain and pour into cups.
3. Bake in a bain marie with lid on for approximately 1 hour at 160C. Cool overnight.
4. To serve place ½ teaspoons of sugar on top of each brulee and torch until a dark caramel forms. Allow to cool for 2 to 3 minutes before serving.
2. Combine yolks and sugar. Do not incorporate any air. Ladle cream onto yolks and sugar and slowly mix with a wooden spoon. Strain and pour into cups.
3. Bake in a bain marie with lid on for approximately 1 hour at 160C. Cool overnight.
4. To serve place ½ teaspoons of sugar on top of each brulee and torch until a dark caramel forms. Allow to cool for 2 to 3 minutes before serving.
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