Vanilla Creme Brulee

VANILLA CREME BRULEE (Serves 6)

Ingredients:
    •    600 ml thin cream
    •    1 Sunshine Vanilla vanilla bean split
    •    6 egg yolks
    •    1/3 cup caster sugar
    •    Extra sugar for topping.

Method
    1.    Preheat oven to 150C or 130C fan forced. Place 6 ovenproof ramekins (1/2 cup capacity) into a roasting pan.
    2.    Heat cream, scraped seeds and vanilla pod in a suacepan over medium heat to just below boiling point. Stir. Set aside to infuse.
    3.    Meanwhile, whisk together egg yolks and caster sugar until well combined.
    4.    Whisk slightly cooled cream into egg yolk mixture. Pour evenly into ramekins. Fill roasting pan with boiling water to reach halfway up the sides of ramekins.
    5.    Cook in oven for 35 minutes or until set, but still slightly wobbly. Do not panic. Will set further on cooling.
    6.    Set aside till cool. Cover with plastic wrap and place in fridge for at least 6 hours.
    7.    Sprinkle brulees with a teaspoon of caster sugar and caramelise with a torch or cook under preheated grill. (about 6cm from heat source for 2-3 minutes).
    8.    Cool for a minute or two, once the top is hard. Serve.