Caramelicious Crème brulée 

Methods:

 

- Preheat your oven to 130°C.

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- Place the cream, milk, 1 tablespoon of caramel and vanilla extract in a medium saucepan over medium heat. Bring to boil and remove from heat.

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- Quickly whisk together the yolks and caster sugar in a large bowl until just combined.

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- Pour the hot cream mixture over the top and whisk again until combined. 

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- Pour into four small ramekins.

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- Cover with foil and bake in a bain marie for 60 minutes or until set but with a slight wobble.

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- Remove and rest for 20 mins at room temperature before refrigerating for 4 hours.

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Serving tips: Sprinkle on each brulée with sugar and caramelise using a blowtorch.

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