Creme Brulee by Pastry Chef Richard Le Deunff

Ingredients

8 egg yolks

150 g caster sugar

250mL milk

750mL cream

1 vanilla bean

Method

Warm the milk and cream with vanilla beans.

Mixed egg yolks and caster sugar together.

Pour warm liquid into the egg mixture.

Strained and pour mixture into crème brulée dish.

Cook in oven for 100 C until set.

Remove from oven and allow to cool.

Sprinkle raw sugar on the top of dish and flamed with a blow torch to caramelised sugar.

Credits: Aux Fines Bouches