Crème Brûlée
Ingredients
Egg yolks 8 nos
Castor sugar ½ cup (115 grams)
Cream 2 cups (500 ml)
Vanilla essence 1 tablespoon
Small bowls 4
Method
1 In a big bowl, beat egg yolks until fluffy. Add vanilla essence and mix well. Set aside.
2 Heat a deep pan. Add cream and sugar and stir on medium flame until the sugar melts. Remove from pan and add beaten yolk to it. Mix well.
3 Arrange bowls and pour the mixture in each.
4 Fill a medium aluminum tray with two cups of water (500 ml). Keep the filled bowls on it.
5 Heat oven to 180o C and bake for 45 minutes.
6 Remove and allow it to cool. Refrigerate for two hours.
7 Before serving sprinkle brown sugar and caramelise with a kitchen torch.