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Crème brûlée

Crème brûlée

Appliance: Gaggenau Single oven
Cook time: 25 Minutes
Chill time: 45 Minutes
Function: Hot Air
Servings: 4

Ingredients:
Fresh Cream 200ml
Sugar 100ml
Egg Yolk 40g
Vanilla essence 10ml 		Directions:

  • In a saucepan, mix fresh cream, sugar, egg yolk, and vanilla essence.
  • Slowly bring it to a boil on a gas hob/ induction.
  • On a baking tray add water, pour your mixture into ramekin moulds and bake it (called as water bath) for 25-30 minutes using hot air function at 175°C.
  • Once the crème brûlée is baked, remove the ramekins from the tray and allow it to cool.
  • While serving, sprinkle castor sugar on top of crème brûlée, with a blowtorch melt and caramelize the sugar until it appears golden in colour.
  • Serve cold.