- 300ml pure cream
- 200ml full-cream milk
- 2 vanilla beans, split lengthways, seeds scraped
- 100g egg yolks (about 5 eggs)
- 70g caster sugar
- 30g 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 (or under a grill preheated to the highest setting).