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Recipes (continued)
Vanilla Bean Crème Brûlée
Makes: 6
Preparation: 15 minutes (+ 6 hours or overnight chilling time)
Cooking: 50 minutes
2 cups pouring cream (35% fat)
½ cup caster sugar
1 vanilla bean, split
3 egg yolks
1½ tablespoons caster sugar, extra
1. Combine the cream, sugar and vanilla
in a medium heavy based saucepan and
stir over low heat until cream comes to a
simmer. Remove from heat. Remove vanilla
bean. Use a small sharp knife to scrape
vanilla seeds back into cream.
2. Whisk the egg yolks in a heatproof jug until
combined. Gradually add cream mixture
while whisking until combined. Pour
mixture through a fine sieve into a clean
medium heavy based saucepan.
3. Cook cream mixture over low heat, stirring
constantly, for about 10 minutes or until
custard coats the back of a wooden spoon.
Transfer to a jug.
4. Pour custard evenly among six ½ cup
capacity ceramic ramekins. Cover each
with plastic wrap. Place ramekins in
steaming trays. Place lid on Steamer and
set timer (35 mins), rotate steaming trays
halfway through cooking.
5. Remove from steaming trays. Place
ramekins on a tray. Place in fridge for 6
hours or overnight to set.
6. Remove ramekins from fridge. Remove
plastic from ramekins and set aside for 30
minutes to come to room temperature.
7. Sprinkle each brûlée evenly with 1
teaspoon of sugar. Place under a preheated
grill for 30 seconds to 1 minute or until
sugar caramelises. Serve.
Nutritional per serve: 29g fat; 1794kJ; 18g sat
fat; 0g fibre; 37g carbohydrate