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Crème brûlée is about as French as desserts get. My version is lusciously soft and silky with a hint of whiskey and the classic crunchy burnt sugar topping. These are the perfect make-ahead dish that you can bring out, dust with sugar and brûlée (torch) at the table to wow your guests. Bon appétit!
1 cup full fat milk
2 cups cream
1 vanilla pod
6 free-range egg yolks
½ cup granulated sugar
Demerara sugar (for dusting)
4 x 250ml ramekins
Preheat the oven to 175°C bake (not fan bake). Place the ramekins into the roasting dish and set aside.
Put the milk, cream and whiskey into a saucepan over a low heat. Split the vanilla pod and scrape the seeds into the saucepan, then add the pod. Bring to a very gentle simmer then remove from the heat. Do not let it boil.
Whisk the yolks and sugar together in a large bowl until fluffy, pale and thickened slightly. Very slowly pour in a little of the warm cream mixture, whisking constantly to avoid scrambling the eggs. Once half the cream mixture is incorporated, pour in the rest while you continue to whisk.
Strain the mixture through a fine sieve set over a large pouring jug. Discard the vanilla pod. Divide the mixture evenly between the four ramekins. Half fill the roasting dish with hot water and place on the middle shelf of your oven to bake for 45-50 minutes or until the custard is set with a slight wobble.
Remove the dish and rest for 20 minutes at room temperature before refrigerating for 4 hours or until cold.
To serve: Sprinkle each crème brûlée with a layer of Demerara sugar and caramelise using a blowtorch.