Creme brulee

Crème Brûlée

2. Beat and Stir 4 Egg yolks, Sugar and Vanilla Extra in

a mixing bowl until thick and creamy. (Mixture 1 )

1. Pour Double Cream into a saucepan and Stir over low heat until it almost comes to Boil. Reduce the heat and Simmer gently for 5 minutes.

Mixture 1

3. Pour the Cream over the Egg Mixture 1, whisking continuously until thickened - this indicates that the eggs have begun to cook slightly. (Mixture 2)

4. Sieve the Mixture 2 twice until no bubbles

Mixture 2

Mixture 1

5. Fill it into 2-3 Ramekins about 2/3 full

6. Place the Ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides. (This is called a Bain-Marie.)

Ramekins

Bain-Marie

7. Place the Bain-Marie into the preheated oven and bake for 30-40 minutes. (Custard are just set but still a bit wobbly in the middle

8. Set aside to cool to room temperature. Refrigerate for 1 hour, or overnight.

9. Sprinkle Cocoa Powder evenly over the surface of each Crème Brulee.

Crème Brûlée

Finish

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