Creme Brulee

Ingredients

• 600 grams Thick cream
• 3cm strip lemon peel
• 1 Vanilla bean, split lengthwise
• 6 Egg yolks
• 2 tbsps Caster sugar
• Extra caster sugar for burning

Directions

1. Put the cream and lemon peel in a saucepan over high heat.
2. Scrape the vanilla seeds into the pan and add the bean as well.
3. Bring to a simmer.
4. Remove pan from heat, whisk and set aside for 15 minutes.  This allows the flavours to infuse.
5. Strain the cream through a fine sieve, discarding the peel and bean.
6. In a bowl, beat the egg yolks and sugar together in a bowl until pale.
7. Whisk in the cream, then pour into a clean saucepan over low heat, stirring constantly, until the cream thickens.  The mixture should coat the back of a spoon.
8. Don’t overcook the custard or it will scramble.
9. Pour into 6-8 ramekins, cover with plastic wrap and refrigerate before serving (overnight if possible).
10. Just before serving, sprinkle an even layer of caster sugar over the top of each custard.
11. Caramelize the top using a blowtorch (you can also cook until a preheated grill but this doesn’t produce as consistent a result).
12. The top of each brulee should be dark, but not black.
13. Allow to cool slightly before serving (melted sugar is exceedingly hot!).
14. Serve to you guests and watch them crack away!