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)
½cup 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
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