Crème brûlée

Recipe from: 6/29/2000 12:00:00 AM
Ingredients 7
Servings 1


Serving Change
  • 1
    extra-large egg
  • 3
    egg yolks
  • 160
  • 190
  • 315
  • 1
    strip orange rind
  • 5
    vanilla essence


Preheat the oven to 150 ºC. Fill an oven pan a third of the way with boiling water and place in the oven. Place the egg and egg yolks and half the sugar in a mixing bowl and beat well. Bring the milk, cream and orange rind to the boil in a saucepan. Cool, remove the rind and gradually beat the milk mixture into the egg mixture. Add the vanilla essence and pour the mixture into four greased 9 cm ovenproof ramekins. Carefully place the ramekins in the oven pan with the water and cover the pan with aluminium foil. Bake for 50 minutes. The egg custard will still be fairly soft. Remove from the oven pan and cool completely, preferably overnight. Preheat the oven grill and sprinkle 15-30 ml (1-2 T) of the remaining sugar over each egg custard. Place the ramekins 6-8 cm under the oven grill and heat until the sugar has caramelised. Remove from the oven and chill to allow the sugar to cool and harden before serving. Serves 4.

Read more on: bake  |  dairy


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