Classic creme brulee
⅓ cup(s), (75g)
1 whole, split, seeds scraped
- Preheat oven to 180°C or 160°C fan-forced. Place four ¾-cup (180ml) capacity ramekins in a baking dish.
- Combine milk, 1½ tablespoons sugar and vanilla bean in a small saucepan over medium-high heat. Bring to the boil, then remove pan from heat and stand for 1 minute. Transfer mixture to a heatproof jug and add egg and yolks, stirring constantly until well combined.
- Strain mixture into ramekins. Pour boiling water into baking dish to come halfway up the sides of ramekins. Bake for 30 minutes or until firm to touch. Remove ramekins from baking dish and cool for 20 minutes, then refrigerate overnight.
- Place remaining sugar and 2 tablespoons water in a small frying pan over medium heat. Cook, stirring, until sugar has dissolved. Bring to the boil. Reduce heat to low and simmer for 3 minutes or until golden. Remove from heat. When bubbles subside, add 1½ tablespoons water and cook, stirring, over low heat until combined. Spoon caramel mixture over custard in ramekins. Stand for 5 minutes