Ingrediants: For 4 people
250ml Full-Fat Milk
250g Double Cream1 Vanilla Pod
5 Large Free-Range Egg
75g Caster Sugar (extra
sugar for sprinkling)
Preheat the oven to 180 degrees. Pour the milk and the cream into the saucepan, the slit the vanilla pod lengthways, scrape out the seeds and add, along with the vanilla bean, to the milk. Then set aside.
Beat the egg yolks and sugar with your Nova Multi-Quirl Whisk, until it is a paler colour but make sure it does not go foamy. Then gradually heat the vanilla milk up, whilst stirring.
Pour the cream mixture through a sieve into ramekins or a small baking dish. Then place these onto a large baking tray or roasting tin and pour hot water into the roasting tin until it comes up to about 1.5cm up the sides of the ramekins.
Put the tray into your already pre-heated oven for about 20 minutes until the mixture thickens. Then, take the ramekins and put then in the refrigerator to cool and set for about 2 hours.
Before serving, sprinkle caster sugar on the top and place under a hot grill until the sugar is caramelised, or spray lightly with water and blow torch for the same effect. Serve your Creme Brûlée immediately.