Ingredients

6 egg yolks

60grams castor sugar

600ml thickened cream.

Preparation

  1. Bring Cream to boil, and remove from heat.

  2. Whisk sugar and yolks together until pale and white.

  3. Pour cream into egg mix. Cook over double boiler on medium until temprature reaches 83 - 85 degrees celcius.

  4. Pour into normal brulee dish, and allow to cool.

  5. Sprinkle icing sugar over top and caramalise using a blow torch or chefs spoon.