Créme Brûlée

Créme Brûlée

1.      Heavy  cream                                                  1l

2.      Vanilla essence                                          2 tsp

3.      Granulated sugar                                      120g

4.      Egg yolks                                                         10

5.      Granulated sugar                                    extra

·        Heat your oven to 160 degrees Celsius

·        Heat up cream and vanilla in a pot.

·        Mix egg yolks and sugar in a mixing bowl until the sugar has desolved.

·        Add the craem to the egg mixture (hot to cold method)and mix gradually.

·        Strain the custard and pour into molds or bowls.

·        Bake in a water bath for approximately  45 to 50 min.