Firstly, you will need: 2 cups of pure cream, 1 teaspoon vanilla bean paste (or essence or 1 pod), 5 egg yolks (!!!), 1/3 cup of caster sugar and 2 tablespoons of brown sugar.
1. Preheat your oven to 150°C / 130°C fan-forced. Place a folded tea-towel in the base of a roasting pan. Place four 3/4 cup-capacity oven-proof dishes in the pan.
2. Place cream and vanilla in saucepan over a medium heat (If you are using a pod, put the pod itself in but take it out later). Cook, stirring occasionally (Don't boil), for 8 to 10 minutes or until just simmering.
3. Meanwhile, whisk egg yolks and caster sugar together in a heat-proof bowl (start whisking as soon as you put the sugar in otherwise the sugar will kill the egg yolks). Gradually whisk in the cream mixture until combined. Strain mixture into a jug of some kind. Pour even amounts into the four dishes.
4. Bake for 35 minutes or until just set (Mixture will be a bit wobbly). Remove dishes from pan and then set aside to cool for 30 minutes before covering and refrigerating overnight.
BLOW TORCH CRUST: Sprinkle sugar onto brulees, gently pat down to give an even crust. Alight blow toch and place flame tip near the sugar (Keep it moving around) and wait until the crust is a golden to dark golden colour and the sugar has melted. Serve.
OVEN CRUST: Preheat grill on high. Place a wet tea-towel in pan and place dishes on top, sprinkle brulees with brown sugar and pat it down to get an even crust. Then, arrange ice cubes to prevent the custard from overcooking. Grill for 5 minutes or until golden / dark golden and the sugar has melted. Set aside for 5 minutes. Serve.
So I hope you try this recipe because it is a really easy and fun recipe and the end result will amaze. Something so easy yet looks so professional, it really is a 'Cracker!'.
Next week will be techniques, 2 lessons / blogs on techniques that people find so hard but will be made easy. One on Saturday and one on Tuesday.
So till next time.
Katrina Xx
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