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Heilala Vanilla Crème Brulée

Heilala Vanilla Crème Brulée

3 ½ cup cream
2 tsp Heilala single fold vanilla paste
5 free-range egg yolks
1 free-range egg
½ cup sugar, plus 1 Tbsp for caramelising


Preheat the oven to 120°C.

Bring cream almost to boil and add the vanilla paste.

Whisk egg yolk, whole egg and sugar together until they turn pale in colour. Pour hot cream slowly over the egg mix while whisking 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 sugar and caramelise with a blowtorch.

Sabato


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