Our professional tips will help you to create this crunchy-and-custardy delight
PREP TIME: 1 hour
COOK TIME: 30 min
READY TIME: 1 hour 30 min
CALORIES: 687 (per serving)
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- 2 cups (16 fl oz) cream
- 1 vanilla bean
- 3 tablespoons caster (superfine) sugar
- 5 egg yolks
- 1/3 cup sugar
1 Place cream and vanilla bean in a saucepan over low heat. Allow cream to simmer for 3 minutes, and then stand for 20 minutes to allow vanilla to infuse into cream.
2Add egg yolks and sugar to cream and stir over low heat until mixture thickens enough to coat the back of a spoon. Remove vanilla bean from custard.
3 Pour mixture into four 1/2-cup capacity ramekins. Place ramekins in a baking dish and fill the baking dish with enough water to come halfway up the sides of the ramekins. Place dish in a preheated 180°C (350°F) oven and bake for 20 minutes or until custards are just set.
4 Remove ramekins from baking dish and refrigerate for 1 hour or until they are cold. Place ramekins in a tray and sprinkle tops with sugar. Put ice cubes in tray around ramekins and place tray under a preheated hot grill for 1 minute or until sugar melts and is golden.
Calories: 687 Kcal
Fat: 60 g
Cholesterol: 444 mg
Sodium: 54 mg
Potassium: 179 mg
Carbs: 30 g
Protein: 8.3 g
- CINNAMON BRULEE: Add 2 cinnamon sticks to cream when infusing vanilla. Remove cinnamon after infusion.
- LIME AND COCONUT BRULEE: Add 4 large pieces of lime rind and 1/3 cup shredded coconut to cream when infusing vanilla. Strain cream through a fine sieve after infusing.
- LEMON AND BAY LEAF BRULEE: Add 4 pieces of lemon rind and 3 bay leaves to cream when infusing vanilla. Remove lemon rind and bay leaves after infusion.