Crème Brulée

 

To finish:

Preheat the oven to 170°C.

Place a large pan filled to 1 cm deep with water in the oven.

Beat the sugar and egg yolks together until pale, thick and creamy. Add the vanilla.

Beat the cream cheese and half of the cream together until smooth. Add the remaining cream and beat until smooth.

Add to the egg yolk mixture and mix together.

Pour into 6 ramekins – +9 cm in diameter.

Place in the pan filled with water and bake for 15 - 20 minutes until just firm around the edges.

The centres should still be soft and wobbly. Cool and then refrigerate for at least 4 hours, but preferably overnight.

Cover each with a thick layer of castor sugar and shake to spread out evenly.

Use a blow torch to melt and caramelise the sugar.

Refrigerate again for about 30 minutes for the layer underneath the brulée to firm up again.

Alternatively, place on a baking sheet and place under a heated grill.

Grill until the sugar forms a crisp, golden brown layer. Watch carefully – as the sugar can burn easily.