(Makes 3 ramekins of 190ml)
Ingredients
Cream (heavy): 250 grams
Milk: 100 grams
Vanilla bean: three-fourth
of 1 vanilla bean (split &
scraped)
Castor sugar: 125 grams
Whole egg: 25 grams (half
egg)
Egg yolk: 84 grams (4 no)
Method
Pre-heat the oven to 145C
In a medium size sauce pan, place the cream, milk and scraped vanilla bean and heat up to 82C In the mean time, whisk together the egg, yolks and sugar in a medium size hand bowl, until slightly fluffy and the colour lightens up When the two are ready, place a sieve over the egg mixture and pour in the hot liquid while stirring continually. (Disregard the vanilla bean thereafter)
Pour the liquid into 190 ml ramekins Place the ramekins in a large cake pan
Pour enough hot water into the cake pan so that it comes halfway up the sides of the ramekins
Bake in the oven at 145C until the crème Brulee is set, but still trembling in the centre, approximately 40 to 50 minutes
Remove the ramekins from the cake pan, and let to cool in the fridge for at least two hours
Remove the crème brulee from the fridge for about 30 minutes prior to caramelizing the top
For caramelizing, either white castor sugar or fine brown sugar can be used Generously and evenly sprinkle the top with either sugar or using a blow torch - caramelize /melt the sugar until the top has become crispy. (Ensure to not burn the sugar) Allow the crème brulee to set for five minutes further Decorate the top with fresh raspberries and fresh mint leaves
The writer is the Corporate Chef, Foodhall
