Vanilla Creme Brûlée

METHOD

1. Preheat oven to 150˚C  bring a kettle of water to the boil. Place 6 ramekins into a large roasting pan.  Into a large mixing bowl separate egg yolks from the whites and set aside.
2. In a medium saucepan gently heat double cream, combine half the sugar then scrape vanilla bean seeds into pan including the pod.  Heat over medium heat for 7 to 8 minutes just until mixture starts to gently bubble around the edges of the pan. Take off the heat.
3. Now whisk the egg yolks with remaining sugar and salt. Then immediately begin to temper the eggs. Use ladle to pour a small amount of the hot cream mixture into the egg mixture, then whisk to combine.  Add two more ladles of the cream mixture, one at a time, while whisking to combine both mixtures. Gradually whisk in remaining cream mixture.
4. Strain the custard through a fine sieve into a large jug to remove the vanilla pod and any cooked bits of egg.
5. Divide the custard evenly among the ramekins then place them on the roasting pan. Place the pan in oven then slowly add enough boiling water to come halfway up the sides of the ramekins. Bake for 30 -40 mins until custards are just set (they should tremble slightly in centre when shaken).
6. Remove the pan from the oven then use tongs to carefully remove ramekins from the hot-water bath. Place on a wire rack to cool for 30 minutes. Once cooled completely cover with cling film and chill for at least 2 hours (or up to 3 days) before serving. 

Caramel

1. To create the caramel add the caster sugar and water to a steel pan, heat to dissolve the sugar without stirring. Swirl the pan from time to time. Once the caramel turns amber, pour immediately onto a silicon mat and leave to cool completely.
2. In a mini food processor crush the cooled and set caramel to create sugar crumbs. Set the grill to high then sprinkle a layer of the sugar crumbs onto the set crème brûlée. Place under the grill for 30 seconds to re-melt the sugar. Garnish with berries and serve immediately. 

Equipment

• 6 Oven Safe Ramekins (8.5cm x 5cm)
• Bowl & Whisk
• Sieve
• Deep Baking tray
• Mini Food processor/Zip lock bag and rolling pin