Easy Creme Brulee

Jean-Michel Raynaud is one of the world's greatest patissiers having mastered the art of pulled sugar, traditional piping and chocolate carving by the age of 20. Jean-Michel Raynaud joined Kerri-Anne live in the kitchen to teach us how to make the classic creme brulee.

Easy Creme Brulee

Ingredients

• 1000ml: Pouring cream

• 10 Egg Yolks

• 200gr Caster sugar

• 5 Vanilla beans

• 300 raw sugar (to caramelise the top)

Method

1. Put the cream in a pan, cut the Vanilla beans in half and drop them in the cream.

2. In the mean time, put your caster sugar on the egg yolk, mix immediately (do not emulsify!)

3. Bring the cream to the boil, then pour about 1/3 onto the egg/ sugar mix, mix this up and pour the whole thing into the remainder of the cream, reduce the temperature and mix gently to around 80 degrees, or when it begins to thicken, then pour quickly through a sieve to cool down ASAP.

4. Take out and scrape away the left over vanilla beans.

5. Pour the mixture into a ramekin, cook in a Bain Marie (water bath) at 120 degrees in the oven, for about 35 to 40 minutes, depending on the size of ramekin.They should still be a little wobbly.

6. Let them cool down, then cover with a layer of brown sugar, tip the excess sugar out and scorch with the blowtorch.

You can add different alcohol essence or infuse herbal leaves such as tea, Verbena, Lavender... and herbs in the cream prior to boiling.

Tags Jean-Michel Raynaud Dessert