INGREDIENTS

• 2 Cups Heavy Cream
• 6 Egg Yolks
• 1 Teaspoon Vanilla Extract
• 1/3 Cup Sugar
• Sugar for finishing

DIRECTIONS:

1. Preheat oven to 300°C.
2. In a medium saucepan, combine heavy cream and half of the sugar. Cook over medium heat, until it begins to simmer.
3. Whisk & mix the other half of the sugar, egg yolks and vanilla bean syrup into a mixing bowl.
4. Slowly add the heavy cream mixture into the yolks.
5. Strain the mixture through a fine mesh sieve into a mixing bowl.
6. Pour the mixture into eggshells, filling to top.
7. Place in a hot water bath and bake for 30 minutes at 180°C till the custard is set.
8. Chill in fridge for 2 hours.
9. Sprinkle sugar over the top of creme brulee in the eggling.
10. Caramelize sugar with a blowtorch to give the dessert its signature crunchy top.