Crème Brulee

Well you know what they say, "if at first you don't succeed, just dust the flour off the table, go buy more cream and try again..." ok, so maybe that's just what I say, but however you put it, my first attempt at crème brulee was a fail...to put it nicely.

Needless to say, persistence paid off and the second time was a hit. The only down side was that the first time, it was served to a dinner party of 6, all of which were very much looking forward to it, but oh well; onwards and upwards.

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Prep-time:  55 mins

Ingredients: 
- 600ml thickened cream
- 1 teaspoon vanilla paste (or any flavour will do fine i.e. peppermint)
- 6 egg yolks
- ¼ cup caster sugar
- teaspoon vanilla sugar
- demerara sugar for dusting

How to work the magic: 
1. Place the cream and vanilla in a saucepan over medium heat and bring to the boil, then remove from heat. Preheat the oven to 130°C.
2. Whisk together egg yolks and vanilla & caster sugar in a bowl until pale.
3. Pour hot cream over egg yolk mixture, continuing to whisk until combined. Evenly divide between 4  ramekins.
4. Place ramekins in a roasting pan lined with a tea towel. Pour boiling water into pan to come halfway up the sides of ramekins. Using a kitchen blowtorch go over the mixtrue removing any bubbles. Cover pan with foil.
5. Bake in the oven for 45 minutes or until custard has just set. Remove ramekins from the tray and set aside to cool.
6. Once custard has set, sprinkle the demerara sugar evenly over the surface of the custards. Run a kitchen blowtorch over the custards (place under a grill if you don't have a blowtorch or a mum you can steal one off ;) ) until the sugar caramelises. They're now ready to serve.
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HINT: place a second coating of the demerara sugar to get the extra hard top layer and that glassy break on top.

Some pics below of the ones the failed..! I was afraid of over boiling the cream so it ended up being bloody raw!!