Delectable Creme Brulee



600ml Whipping Cream
4 Egg Yolks
100g ( ½ cup) Huletts Castor Sugar
5ml (1t) Vanilla Essence



  1. Place the cream in the top of a double saucepan or in a heatproof bowl over a pan of hot water, heating gently, but do not allow to boil.
  2. Beat the egg yolks, half the castor sugar and vanilla essence together in a bowl. Add the cream and mix well together.
  3. Place 6 ramekin dishes in a roasting pan, then fill the pan up with hot water until it reaches roughly halfway up the side of the ramekins. Pour the custard mixture slowly into the ramekins, dividing it equally between them.
  4. Bake in the oven at 150°C for about 1 hour or until set. Do not allow the water to boil. If it does, lower the oven temperature immediately. Remove ramekins from roasting pan and leave to cool for 1 hour.
  5. Chill for 2–3 hours, preferably overnight. Sprinkle the top of each créme brûlée with the remaining sugar and put under a hot grill for about 2–3 minutes until the sugar turns to caramel. Chill again for 2–3 hours before serving.