|per 100 g||Total Recipe|
|Gross weight||100 g||521 g|
|Energy||1336 kJ / 320 kcal||6960 kJ / 1665 kcal|
|Sat. fat||16 g||81 g|
|Unsat. fat||8 g||38 g|
|Fibre||0 g||0 g|
|Salt||45 mg||234 mg|
691 mlDouble cream
60 gEgg, yolk
Fine cane sugar
521 gTotal recipe weight
Heat the oven ( 160°C / 320°F)
Place the cream in the sauce pan, halve the vanilla stick lengthwise, scrape out the inside and add to the cream. Place on medium heat and slowly bring back to a boil.
Mean while separate the egg yolk into a bowl, beat the sugar through loosely (keep the cane sugar for later). When the cream reaches boiling point turn the heat down and add about 1/4 of the cream to the egg yolk while mixing thoroughly and add back into the pan.
Place the pan back on a low heat and keep stirring well; careful, the sauce must not boil. After 2 - 4 minutes when the cream will start to thicken, remove the sauce pan from the heat. Keep stirring every now and then.
Place the crème brûlée dishes in the deep oven tray and add water into the tray until it reaches 1,5 cm below the brim of the dishes.
Pour the cream into the dishes and place in the oven for 25-30 minutes
Remove the crème brûlée dishes from the oven when cooked and allow to cool down.
Just before serving sprinkle the cane sugar on the crème brûlée dishes and caramelize with the blow torch.