That satisfying feeling you get when you tap and crack the toffee lid of a Crème Brulee – Absolutely divine!
This delicious Crème Brulee is by far a show-stopping dessert, and even better, it is so simple to make!!
This recipe was developed by two lovely ladies, Isabella and Mary, also known as @cuginicucina.
Check out @cuginicucina on Instagram for more traditional, Italian inspired, recipes.
*Note, this recipe does require overnight or minimum 3 hour refrigeration.
*This recipe requires a small kitchen safe blow torch to caramelise the top of the Crème Brulee for that satisfying crack. If you do not have one available, you can place under the grill for 3 minutes for the top to caramelise (but make sure to watch it so it doesn’t burn).
| 2 x 250g tub | Double Cream |
| 5 x | egg yolks |
| 1/2 cup | caster sugar (+extra for topping) |
| 1 tsp | vanilla bean paste |
| 1 tbsp | amaretto liqueur (optional) |
| 1 | Preheat the oven to 130c fan-forced. Place the double cream in a medium sized saucepan over medium-low heat. Add the vanilla bean and stir occasionally until it comes to a light simmer then remove from the heat. |
| 2 | In a heatproof bowl, lightly whisk the egg yolks with the sugar until pale in colour. Continue to whisk whilst slowly pouring the cream into the eggs (do this slowly or little by little to prevent the eggs from scrambling). |
| 3 | Pour the cream into the ramekins and then place these in a deep baking tray. Pour boiling water into the baking tray to roughly cover halfway up the ramekins and then place into the oven for 40-45 minutes. To test if they are ready, they should have a light wobble and be set on top. Remove from the oven and set aside to cool. Place in the fridge for at least 3 hours or overnight. |
| 4 | To complete the Crème Brulee's, sprinkle 1 teaspoon of caster sugar over the top of the custard and use a blowtorch to create the caramelised sugar top. Allow to harden, then crack the top with a spoon and enjoy! Serve with fresh berries. |
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