Crème Brûlée








400mL double cream

Milk powder mix (Add 3/4 cup (78g) Maxigenes Full Cream Instant Milk Powder to 400mL water)

2 vanilla beans, split, seeds scraped

10 egg yolks

180g caster sugar


Preheat oven to 160°C.

Add double cream, milk powder mix, vanilla beans to a pot. Heat until 80C. Then remove from heat.

Mix egg yolks and caster sugar in a large mixing bowl. Beat till sugar melts and egg yolks turn to a light yellow colour.

Remove the vanilla beans from the pot mix. Pour the pot mix slowly to egg mix.

Pour the mix into brulee moulds, place in a tray, and fill the tray with lukewarm water to half way of the moulds.

Bake in oven for 35 minutes till the custards just firm. Remove moulds from oven and let cool. Wrap and refrigerate overnight.

To serve, sprinkle 2 teaspoons of caster sugar evenly on top of each custard. Place under grill till sugar caramelises, or use domestic blowtorch to caramelise.