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CREME BRULEE
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Custard
Egg yolks 6
Sugar 100 gms/ 7 Tbsps
cream 1 1/2 cups
vanilla 1 tsp
Method:
1) Heat the the oven to 300 0 C/ 150 o F
2) Warm the cream to around 60o C. Remove from fire. Add the sugar & mix well with a spoon.
3) Beat the egg yolks. Temper with 1/4th quantity cream. ie add the cream to it & blend well, so that the egg doesn't curdle. Mix in the rest of the cream. Cool to room temperature.
4) Pour into individual custard cups. Place in a large baking pan filled with hot water covering upto half of the sides of the cups. Bake till the custard sets at the sides, for around 1 hour. The middle must jiggle a little when shaken slightly.Remove from water & cool. Refrigerate for 2-3 hours or overnight.
5) Sprinkle the top of each individual custard with 1 tbsp sugar just before serving . Using a Creme Brulee torch caramelise the sugar. Serve immediately.
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