※ Crème Brûlée

50 ml Milk
300 ml Cream
3 Egg yolks
15g Sugar
20 ml Honey
1/5 Vanilla bean

Cream egg yolks & sugar
Add cream to milk in small saucepan, slit vanilla bean & pop into pot, bring mixture up to about 80 C (below simmer) to infuse flavours. 
Slowly whisk this mix onto the egg yolks & sugar.
Fold honey into mix, and pour into ramekins. 
Place in a PREHEATED water bath, cover and bake at 140C for 35 - 40min until custard is formed, chill well for 3 hours

To Brulee, sprinkle sugar onto brulee and caramelise with blow torch. If you don't own one a very hot grill will work.
Works best with a demura sugar that is unrefined.


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