Creme Brûlée

I've had a request for desserts... I quite honestly don't do desserts very often so this was a bit of a stretch for me. I hosted a dinner party recently and tried these out and they were OH so good!  A Donna Hay recipe which turned out beautifully.  My sister in law had bought me a blow torch (!) for Christmas so I got to use that but you don't need to have one to get the crunchy burnt top.

This is a great dessert for when you are entertaining as all the preparation is done during the day and you literally just have to burn the top prior to serving and that's it.  I don't know anyone who doesn't like a good creme brûlée!

Serves 6

Ingredients:
1 litre (4 cups) single cream
1 vanilla bean, split and seeds scraped
8 egg yolks
1/2 cup (110g) caster (superfine) sugar
1/4 cup (55g) sugar

Method:

• Preheat the oven to 320'F (160'C)
• Pour the cream, vanilla bean and seeds into a saucepan and heat for 3 minutes.  Then set it aside for 20minutes to allow the flavor of the vanilla to infuse.
• Return the cream to a low heat, then add the egg yolks and caster sugar.  Stir for 8-10minutes or until the custard mixture coats the back of a spoon.
• Remove the vanilla bean and pour the custard mixture into 6 ramekins.  Each 185ml capacity.  Lower flat ramekins are better to allow for greater surface area.
• Set the ramekins in a baking tray and fill the surrounding tray with hot water, enough to come halfway up the sides of the ramekins.  
• Carefully transfer tray to the oven and bake for 35-40mins or until the custards set.
• Remove the custards from the baking tray and refrigerate until set and cold, usually more than 1 hr.
• When ready to serve, sprinkle heavily with sugar and use a torch to burn the top surface.  This part is fun!

Alternatively:

- Place the ramekins back in a baking tray, sprinkle custards with sugar and let it sit for a few minutes.  Place ice cubes around the ramekins, heat a grill (broiler) and place under the grill for 2-3minutes until the sugar is melted and golden.