Vanilla crème brûlée
1h 10m
Ingredients
- 250ml double cream
- 75ml full-fat milk
- 1 vanilla pod, scraped
- 4 egg yolks
- 3 tbsp caster sugar
- 1 tsp vanilla extract
For the puff pastry sticks
- sheet of puff pastry
- ½ egg, beaten
- finely chopped almonds
- icing sugar
Instructions
2 steps
- 1
Heat oven to 140C/120C fan/gas 1. Put the cream, milk and vanilla pod into a pan and heat to boiling point. Cover and leave to infuse for 10 mins.
10 min - 2
Whisk the egg yolks and 3 tbsp of sugar together until pale and thick. Add the vanilla extract and pour the boiling cream onto the mixture. Stir well, then pour into two ramekins.
Progress
0 / 2 steps
