Crème Brulée

There are many recipes for Crème Brulée, some have half milk and half cream, some have more yolks, This is my favorite one for a rich texture finish.

Makes 6 ramekins

500ml cream - Vanilla  seeds  scrapped from the Pod

5 eggyolks

2 eggs

100g sugar

Lemon Zest

Caster Sugar

Bring the Cream and vanilla  to the boil.

Wisk together the yolks, eggs and sugar

Pour in, the boiling cream and pass thru fine strainer.

Add the lemon Zest.

Pour Into individual Ramekins

Bake in a Bain Marie for 35mn at 160C, until the centre is just set.

Cool down, spread brown or caster sugar and caramelize with a blow torch until golden brown but not actually burnt.

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