Store
ProductsCrème Brûlée
Ingredients
| Egg Yolk | 5pcs |
| Milk | 125ml |
| Cream | 350ml |
| Sugar | 75g |
| Vanilla Pod | 2pcs |
| Sugar (For Top) | 15g |
Directions
- Cut the vanilla pods in half.
- Scrape the seeds with the back of your knife and put in a saucepan.
- Add cream, milk and vanilla pods into a saucepan, boil it with low heat.
- Turn off the heat when boiling and pour the milk mixture into another bowl to cool down.
- Meanwhile, whisk the egg yolks and the sugar together until they become a pale yellow colour.
- When the milk mixture is cooled, take out the vanilla pods. Pour the cooled milk mixture into the egg mixture. Gently mix well.
- Pour the mixture into oven proof ramekins.
- Put the ramekins on the metal try and wire rack, put in the steam oven and set to Steam Mode for 20 mins.
- When done, cool the crème brulee and store in fridge for 2 hours.
- When serve, spoon some sugar on top, torch until sugar browns
