Vanilla Brulee  – 1 litre

1lt cream

2 vanilla bean split

14 egg yolks

110g sugar

• Place cream into pot with split vanilla bean
• Bring to boil
• Cream yolks and sugar together
• Take cream off the stove and temper the yolk sugar with a little of the boiled cream
• Return yolk and sugar mixture to the pot of cream and cook over low heat until mixture coats the back of the spoon or 82 degrees
• Strain and cool straight away over ice
• Once mixture is chilled place into ramekins and put into fridge to set
• When ready to serve remove from fridge and coat well with sugar and caramelise, either with a blow torch or overhead grill
• Serve with your favourite biscuit

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
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