The best part of crème brulee is its top layer of hard caramel which gives it another name called burnt cream.
5 egg yolks
56g castor sugar
360ml heavy cream
120ml whole milk
1 vanilla bean or 1 teaspoon pure vanilla extract
- Add the cream and milk into a sauce pan. Scrape out the seeds from the vanilla bean and put it into the sauce pan. Bring to boil with medium heat. Cover and let it sit for 10 minutes or until the temperature reach 70c. Keep the cream warm.
- Whisk the sugar and egg yolks in a mixing bowl by using a hand whisk until it become pale in colour.
- Strain the cream into a heat proof bowl. Then pour the cream into the egg yolks mixture, stir continually and mix well.
- Strain it once again.
- Pour the batter into a shallow dishes and put it on a baking tray that is filled with water (about 1cm high).
- Bake at 160c for 30 minutes.
- Leave the dishes in the tray for 5 minutes after remove from oven. Then, transfer it onto a wire rack and let it completely cool for 2 hours or overnight in the fridge.
- Sprinkle generous amount of brown sugar on top of the crème. Burn with a blowtorch till you have blistered tortoiseshell covering on top.
- Ready to serve.