Creme Brulee

Ingredients

600mls Cream
8 Egg Yolks
3 Tablespoons CSR White Sugar
1 Teaspoon Vanilla Essence
3/4 Cup CSR Brown Sugar

Method

1 : Pour cream into a heavy based saucepan and very slowly bring to the boil.
2 : Whisk egg yolks and CSR White Sugar together until light and creamy and slowly whisk in boiling cream.
3 : Return cream mixture to saucepan, stir over a gentle heat for 2 mins, add vanilla essence and pour into a shallow,
1 litre capacity heatproof casserole dish. Cover, cool then refrigerate for 4 hours.
4 : Just before serving, sprinkle top with CSR Brown Sugar and place under a grill, on medium heat to caramelize.

Comments

Tip : Serve accompanied by sprigs of fresh sultana grapes.