BISMILLAH HIR RAHMAN NIR RAHEEM
Makes 6
Ingredients:
600 ml full cream
1 tbsp vanilla essence
9 egg yolks
3/4 cup grain sugar
Extra sugar for caramelising
Method:
600 ml full cream
1 tbsp vanilla essence
9 egg yolks
3/4 cup grain sugar
Extra sugar for caramelising
Method:
- Heat the oven to 160 c.
- Place in it a roasting pan (large enough to hold the six brulee dishes) with hot water.
- Heat the cream along with the vanilla bean. Cream the yolks along with sugar, till white.
- Gradually add in hot cream to the yolk, till it all blends.
- Strain the custard into the six brulee dishes and bake for 45 minutes, till the custard feels slightly firm to touch.
- Cool, sprinkle some sugar on top of the custard and using a blow torch, caramelise the crust.
- Alternatively, one can place it under a hot grill. Wait a few moments before eating.
- Chef Moshe
- Place in it a roasting pan (large enough to hold the six brulee dishes) with hot water.
- Heat the cream along with the vanilla bean. Cream the yolks along with sugar, till white.
- Gradually add in hot cream to the yolk, till it all blends.
- Strain the custard into the six brulee dishes and bake for 45 minutes, till the custard feels slightly firm to touch.
- Cool, sprinkle some sugar on top of the custard and using a blow torch, caramelise the crust.
- Alternatively, one can place it under a hot grill. Wait a few moments before eating.
- Chef Moshe
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