Chris Benedet serves the brûlées with crisp puff pastry biscuits dusted with icing sugar at Missy French.
- 1 litre pouring cream
- 125 gm caster sugar
- 1 vanilla bean, split and seeds scraped
- 12 egg yolks
- A mixture of half raw sugar and half caster, for topping
- 1Preheat the oven to 120C. Combine the cream, caster sugar and vanilla bean and seeds in a saucepan over medium heat and bring to just below a simmer, stirring at first to ensure the sugar dissolves. Cool slightly (10 minutes).
- 2Remove vanilla bean and slowly pour the cooled cream mixture over the egg yolks, whisking to combine; try to avoid overwhisking and creating lots of air bubbles.
- 3Place 6 ramekins (15cm-diameter and 3cm-deep) in an oven pan lined with a tea towel, half-fill the ramekins with the cream mixture and place the pan on an oven shelf. Finish filling the ramekins to a few millimetres from the tops, then pour hot water into the pan to come halfway up the sides of the ramekins. Bake until set with a slight wobble in the centre (35-40 minutes).
- 4Remove the brûlées from the pan and let them cool at room temperature for a couple of hours.
- 5Evenly coat the top of the brûlées with the sugar mixture and caramelise lightly and evenly with a blowtorch until golden brown. Serve with crisp puff pastry or your choice of biscuits.
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