Creme brulee

1. 1

   In a saucepan add the cream + caster sugar + vanilla bean and bring to a low simmer In a bowl whisk the egg yolks until pale Pour one part of the warm cream mixture into the bowl and stir until incorporated Pour the egg mixture back to the saucepan and stir on low heat until it starts to be thick enough to coat the back of a spoon Turn the heat off, strain the mixture into a jug Fill the ramekins and steam until the mixture starts to set Reserve it in the fridge until needed When serving, sprinkle A1 sugar on the top and burn until the desired colour has been achieved

No additional tips available.