Tasty Creme Brulee
|Single cream||425 Milliliter|
|Vanilla essence||5 Milliliter|
|Dried egg powder||60 Milliliter|
|Caster sugar||30 Milliliter|
|Demerara sugar||60 Milliliter|
1. Heat the cream and vanilla essence until just about to boil.
2. Blend the dried egg and water to a smooth cream, then stir in the caster sugar. Pour on the hot cream, stirring all the time. Return to the pan and heat gently, stirring all the time with a wooden spoon until the custard thickens and coats the back of spoon. Do not allow to boil.
3. Pour the custard into 4 fireproof ramekin dishes and leave to cool. Chill.
4. Just before serving, sprinkle 15 ml/1 tbls of Demerara sugar over each dish to cover the custard completely. Place under a hot grill until the sugar caramelises.