210mls thickened cream
2 egg yolks
2 tablespoons brown sugar
¼ vanilla bean split lengthways, seeds scraped
Caster sugar for caramelisation
(The brulee can be made the day before. A blowtorch is needed for this recipe)
- Preheat oven to 140°C (285°F). Place cream, brown sugar and vanilla bean in a saucepan over medium heat and bring just to the boil, remove from heat and set aside.
- Place egg yolks in a bowl and whisk together until lighter in color, pour cream mixture into the egg yolks and whisk to combine. Pour into 2 x (4 x 2inches) ramekins, holding at least (125mls).
- Place ramekins into a baking dish and pour enough boiling water to come halfway up the sides. Place in the oven and bake for 40-45 minutes or until the brulee wobbles in the center when lightly shaken. Remove from oven and take ramekins out of the bain-marie. Cool before placing in the fridge for at least 4 hours or overnight, the custard will set over this time.
- When ready to serve or an hour before, scatter tops of the brulee with caster sugar, make sure there is an even coating over the whole surface of the custard. Using a blow torch caramelise the sugar until golden.
Place brulee’s on 2 serving plates and garnish with mint and serve.
*A blow torch is needed for this recipe.