Ingredients
- 1 pod vanilla
- 200 ml milk
- 300 ml whipping cream
- 4 egg yolks
- 80 gram caster sugar
For the carmel topping
- 40 grams brown sugar
Instructions
- Split the vaniall pod in half lengthways and scrape out the seeds. Place the milk and the cream in a heavy sauce pan and add the vanilla pod and seeds. Bring the mixture to a boil then remove from the heat and and let stand.
- Preheat the oven to 100 degrees Celcius. In a large mixing bowl, whisk the eggs yolks and the caster sugar. Add the contents from the saucepan and continue to mix. Divide the contents of the cream mixture in ramekins suited for the oven. Place the cream filled ramekins in a roasting pan. Place the pan in the preheated oven and then fill the roasting pan with water coming to half the height to the cream ramekins. Be careful not to over fill.
- Bake for 1 hour. Let the creme brûlées cool completely before refridgeratoring for about 4 hours.
- To serve, sprinkle the brown sugar over the top of each ramekin and using a small hand torch, fire the tops until the sugar is melted and brown.
Nutrition
Calories: 384kcal | Carbohydrates: 15g | Protein: 7g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 286mg | Sodium: 51mg | Potassium: 182mg | Sugar: 15g | Vitamin A: 1452IU | Vitamin C: 0.5mg | Calcium: 145mg | Iron: 1mg