Creme Bruelee

Ingridients:

• 1l milk
• 1l double cream
• 300-350g caster sugar
• 500ml egg yolk (approx egg yolk from 25-26 eggs)
• flavor additive, for example vanila, brandy, amaretto, earl grey tea, pistachio paste

Method:

Boil the milk, cream, sugar and flavoring until boiling point. Slowly add the resulting mixture to the yolks, stirring constantly to avoid curdling the eggs. Cool slightly, fill the ramekins and remove the foam using a blow torch. Bake at 98 degrees for between 40-60 minutes depending on the temperature of the mixture. When you take the brulee out of the oven, it should have a slightly wobbly consistency. Cool and cover with cling film until serving. When serving, sprinkle with demerara sugar and create caramel using a blowtorch.