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How to make the Perfect Creme Brulee

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This is an easy to use step-by-step guide to making crème brûlée.
What you'll need: 
450ml/16fl oz double cream.
50ml/2fl oz full-fat milk
2 vanilla pods, split, ( the seeds must be scraped out with a knife)
115g/4oz caster sugar
5 free-range egg yolks
Sharp kitchen knife
Heavy-based sauce pan (Most standard sauce pan’s will suffice)
Hand whisk, Large mixing bowl
Roasting tray, Kettle
Four ramekins, Chef’s blowtorch
To prepare for the crème brûlée you need to remove all of the seeds from the vanilla pods, this helps to release their exotic flavour. This is a quick and easy method to doing so: Carefully, using a sharp kitchen knife, slice the vanilla pod lengthways and scrape out the seeds with the tip of the knife.
First preheat the cooker to 150C/300F/gas mark 2.
Pour the milk and cream into a heavy-based sauce pan and bring to a simmer over a medium heat.
Add the vanilla pods and vanilla seeds to the sauce pan and stir well to combine the ingredients together.
Whisk 75g/ 2 ½ oz of sugar and all the egg yolks into large mixing bowl until pale, fluffy and well combined. Remove the vanilla pods from the milk and cream mixture. Pour the warm milk and cream mixture over the whisked eggs and sugar, stirring continuously until the sugar has dissolved.
Pour the crème brûlée mixture into your 4 ramekins. Place the ramekins into the roasting tray. Carefully add boiling water but only fill till half way up the ramekins. This is called bain-marie.
Transfer the bain-marie to the oven and cook for 30-35 minutes, or until the custard has set firm but still has a slight wobble. Remove the crème brulées from the bain-marie and set aside to cool.
Once cooled, chill the crème brûlée in the fridge until needed.
When you’re ready to serve the crème brulées, sprinkle 20g/ ¾ oz of the remaining caster sugar onto the surface of the crème brulées. Carefully using the chefs’ blowtorch, heat the sugar until it melts and caramelises, then set aside to cool.
Repeat the process with the remaining sugar until the sugar has caramelised and hardened. Serve immediately and enjoy.
If you follow the steps in order, you will create a stunning and impressive desert that will make you the envy of your friends.
Make sure your eggs are at room temperature
Be very careful of hot sugar, if you get it on your skin it will stick and continue to burn.


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