Creme Brulee

It is almost 1am and I have spent the morning at Penrith working, then spent my evening at Origin working but I am super excited to post this blog!! After a very failed first attempt at making creme brulee, I was determined to try again and the second time was a HUGE success!! I wont delve into the details of how I failed the first one (because it was very stupid) so here is how its done properly! Its not a hard recipe, as long as you are patient...which is very difficult for me at times.

First thing first, whisking 6 egg yolks and half cup of sugar till its light and creamy. Then scoulding cream and vanilla bean (OMG vanilla beans are AMAZING!) then adding that mixture to the eggs. Quickly whisking them together, straining, then pouring into ramekins.



Ok so here comes the tricky part, I had a tea towel in the base of my pan, and my ramekins and water. I wasnt 100% of how much water to add so had no idea if this had an effect or not. Covered them in foil just like the recipe and I baked them for 1 hour instead of the 40mins quoted in the recipe. Even after that I still wasnt sure.

Once the baking was done, I put the ramekins into the fridge for as long as I could. I did take one out after 2 hours or so and it was still too runny so I just had to wait. Another 2 hours later, I tried to finish them off with the demera sugar and VOILA! It worked! There was a crack, and the custard was the perfect consistency. Not too sweet and not like condensed milk (like my first attempt).


Overall, very pleased that the creme brulee finally turned out! Its a long process but it is worth it. Its yummy and can be made in advance which is always a bonus.