Guillaume's Vanilla Crème Brûlée

Such a pleasure meeting Guillaume recently and to celebrate, we would like to share one of our most favourite recipes from the man himself!

Vanilla Crème Brûlée

By Guillaume Brahimi

300 ml pure cream

200 ml milk

2vanilla beans, split lengthways, seeds scraped

5 egg yolks

70 g caster sugar

30 g demerara sugar

Preheat oven to 130°C. Place the cream, milk and vanilla seeds in a medium saucepan over medium heat. Bring to the boil and remove from heat.

Quickly whisk together the yolks and caster sugar in a large bowl until just combined. Pour the hot cream mixture over the top and whisk again until combined. Strain the mixture through a fine sieve then pour into four 180 ml ramekins.

Cover with foil and bake the brûlées in a bain marie for 60 minutes or until set but with a slight wobble. Remove and rest for 20 minutes at room temperature before refrigerating for 4 hours or until cold.

To serve, sprinkle each brûlée with demerara sugar and caramelise using a blowtorch.