Crème Brûlée loyalists already have their heart on the luscious custard hidden under a delicate crust of burnt sugar. To those whose palate has long been influenced by imitation vanilla, this is the perfect dessert to introduce the unmatchable flavour of the vanilla bean & show off our Andapa Organic Vanilla Bean - cultivated & cured by the vanilla perfectionists - The Malagasies. Recipe by Kobi Brown.

~ Gather Your Ingredients ~

2 Egg yolks

1 Andapa ‘Organic’ Vanilla Bean [Add to cart]

250 g Heavy cream

20 g Sugar, plus some extra tsps for the crust

Pinch of salt

*makes 2 in 175 ml ramekins

~ Preparation Instructions ~

1. Separate the egg yolks in a bowl, add sugar and salt to the yolks. Slit the vanilla bean lengthwise, scrape out the vanilla caviar or the pulp and add it to the bowl. Whisk together untill well blended.

2. In a saucepan, add the cream and the scraped out vanilla bean and gently bring them to a boil over amedium heat. Remove the vanilla bean and pour the vanilla bean infused hot cream into the beaten egg yolk & sugar mixture, a little at a time, stirring continually. 

3. Set a fine sieve over a bowl and pour the hot mixture and strain.

4. Prepare a hot water bath. In a roasting pan, lay 2 ramekins & pour over the hot custard, divided equally between the 2 ramekins. Add hot water into the roasting pan, enough to come just halfway up the sides of the ramekins. Bake at 150°C  for approximately 40-45 mins until the creme brulee is set, but still trembling at the centre.

5. Remove the roasting pan from the oven and carefully remove the ramekins. Allow them to cool. Then chill in the refrigerator for atleast 4-5 hours, and upto 24 hours at best.

6. When it is time to serve, remove the creme brûlée from the refrigerator at least 15 minutes prior, sprinkle about 1 tsp of granulated sugar evenly over each creme brulee. Using a blow torch, caramelise the sugar.

Under the gentle sheet of burnt sugar lies a soft custard & together, each bite tastes crunchy & smooth, toasty & so luxe.