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Heilala Vanilla Crème Brulée

3 ½ cup Lewis Road Creamery cream
2 tsp Heilala single fold vanilla paste
5 free-range egg yolks
1 free-range egg
½ cup sugar
Heilala vanilla sugar

Preheat the oven to 120°C.

Bring cream to boil and add Heilala Vanilla Paste Single Fold. Whisk egg yolk, whole egg and sugar together until they turn pale in colour. Pour boiling cream over the egg mix and whisk to mix together. Pass through a fine muslin cloth and rest the mixture for few minutes.

Remove surface bubbles with a ladle and discard them. Pour the brulee mixture into bowls and place in the oven for 28 to 30 minutes or until they are set. Allow to cool, and then refrigerate.

To serve, sprinkle the top of a crème brulee with one Tbsp of Heilala Vanilla Sugar and caramelise with a blowtorch.

Sabato


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