Four Ingredient Crème Brûlée

Ingredients

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Method

1. Preheat the oven to 150°C fan-forced. Place three 320ml capacity ovenproof dishes in a large roasting pan.
2. Pour cream into a medium saucepan along with vanilla. Place over medium heat and bring to a simmer (do not boil).
3. In a medium bowl, whisk the egg yolks and caster sugar together until well combined. Slowly whisk the cream into the egg-yolk mixture.
4. Pour out evenly into the ramekins. Add boiling water into the roasting pan until it comes halfway up the sides of the ramekins.
5. Bake in preheated oven for 60 minutes or until just set. Remove from oven.
6. Transfer the dishes onto an oven tray and set aside for 30 minutes to cool. Cover with plastic wrap and place in the fridge for 4 hours to chill.
7. Sprinkle the brulees evenly with caster sugar and using a blow torch cook until sugar bubbles and caramelises. I find it best to do this in layers / stages by doing a little sugar at a time until you get a nice thick sugar crust.