Other Puds

Caramel Creme Brulee

200g plus 6 tbsp of sugar
115ml of water
470ml of milk
235ml of whipping cream
1 tbsp vanilla
pinch of salt
8 egg yolks

Preheat oven to 170 deg C

Make a caramel with 125g of sugar and the water by placing them in a large pan and bringing to a boil without stirring. The sugar will dissolve and begin to bubble. Let it boil for about 5 mins, watching carefully as the water boils off and it begins to turn yellow. Gently swirl until the sugar turns an even golden. Take it off of the heat before it gets brown. Quickly pour the milk and cream into the caramel along with the vanilla and salt and whisk until incorporated.

Whisk the egg yolks and then slowly pour the caramel mixture into them, a little at a time, whisking constantly. Pour into 6 ramekins and bake in a hot water bath in the oven for 30 mins, or until edges are set and centre is slightly jiggly.

Just prior to serving, sprinkle with the remaining sugar and caramelize with a blowtorch.

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