Rachel Khoo'S Creme Brulee

1. 1

   In a saucepan, heat the cream and milk.

2. 2

   Cut the vanilla pod in half, and use a knife to remove seeds, and add to the milk and cream.

3. 3

   Bring to a boil, and remove from heat.

4. 4

   Separate the yolks from the whites, add sugar to the yolks, and gently add the hot cream, stirring gently.

5. 5

   Do not over mix to avoid creating too many bubbles.

6. 6

   Preheat the oven to 110 degrees Celsius.

7. 7

   Divide the cream into 6 ramekins, and place them on an baking tray.

8. 8

   Pour cold water in the tray, halfway up the sides of the ramekins.

9. 9

   Bake for about 30-40 minutes, or until the cream is set around the edges, but still slightly soft in the middle.

10. 10

    Remove the ramekins from the water, and cool completely at room temperature.

11. 11

    Cover with plastic wrap (without touching the cream), and refrigerate for at least 4 hours, or overnight.

12. 12

    When ready to serve, make the sugar topping.

13. 13

    Mix the two sugars, and distribute evenly in the ramekins. Use a kitchen torch to burn the sugar from a distance of at least 30 centimeters. Burn once, and then again for a kind of sugar glass on the cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.