Crème Brûlée

Ingredients

• 500 ml heavy cream
• 5 pcs egg yolks
• 100 g granulated sugar
• 1 pcs vanilla bean
• 40 g demerara sugar

Steps

1. Preheat oven to 150°C.
2. Split the vanilla bean lengthwise and scrape seeds into the cream.
3. Heat the cream with the pod until steaming but not boiling, about 80°C.
4. Whisk egg yolks with 100g sugar until pale and thick.
5. Slowly pour hot cream into yolks, stirring gently — avoid creating foam or bubbles.
6. Strain through a fine sieve into a jug.
7. Pour into four shallow ramekins.
8. Place in a deep baking dish and pour hot water halfway up the sides.
9. Bake at 150°C for 40-45 minutes until custards are set around the edges but still wobble like jelly in the center when gently shaken.
10. Refrigerate at least 4 hours or overnight.
11. Just before serving, sprinkle demerara sugar evenly on top and torch with a kitchen blowtorch until deep amber and crackling.