If you haven’t already heard of crème brulee dessert, you must be living under a rock. Or you don’t get out much. In my opinion, this is the grand daddy of all desserts. A must on my to eat lists when dining out. Make this recipe and judge it for yourself.

Place the first amount of milk, cream and split vanilla pod into a small pot and warm. Add the second amount of milk, eggs and egg yolks, and sugar into a stainless steel bowl and mix. Add the warm milk and cream into the egg mix. Stir until combined and strain through a fine strainer. Pour the custard mix into your ovenproof mould. Place the filled moulds into a baking tray with deep sides and half fill the tray with warm water. Place the creme brulees into a convection oven on 330 oF for 30 to 40 minutes. Check after 25 minutes. Crème brulees are very to curdle, so take care when cooking. Sprinkle icing sugar over the to of the crème brulee and heat under a hot grill, or with a small blow tourch till the sugar has caramelized.

16 ounces of milk

16 ounces of thick cream

1 vanilla bean pod split in half

6 whole egg

4 egg yokes

4 ounces of sugar

3 ½ ounces milk

Icing sugar

Time to make 2 hours Serves 5