LOVELY CREME BRULEE

LOVELY CREME BRULEE
150 van hierdie lekkker goedjies gemaak. my eie variasie.
crème brûlée
Serves 4–5
1 cup (250ml) Vanilla Milk
1 cup (250ml) Fresh Cream
1 vanilla pod, split and seeds removed (1tsp essence)
2 eggs 2 egg yolks
¹∕³ cup (75g) sugar
¼ tsp (1ml) salt
¼ cup (50g) castor sugar for topping
Preheat oven to 160°C.
Heat the cream, milk, vanilla over a low heat in a heavy-bottomed pan until almost boiling, then remove from heat.
Beat eggs, yolks, sugar and salt in a large bowl.
Whisk into the milk mixture and strain through a fine sieve, discarding the vanilla bean.
Pour the mixture into 4–5 ramekins.
Place in an ovenproof baking dish and fill the dish with water halfway up the sides of the ramekins.
Bake for approximately 30–40 minutes until just set and slightly wobbly.
Allow to cool and chill for 4–5 hours.
Topping Just before serving, sprinkle the castor sugar over the set custards.
Place under a hot grill or use a blowtorch to caramelize the sugar.
PHOTO:  Suenell Liebenberg