Hands up who always orders a Crème Brûlée when they’re out for dinner?! Here’s PEAK FunctionsCatering Manager, Sarah‘s recipe for this classic dessert:

“Crème Brûlée is one dessert that will appear forever on a menu at restaurants and cafes – as this delectable dessert seems to always hit it off, with the rich sweetness and silky smooth texture. Be creative with your own flavours or maybe try these:

Vanilla Bean & Lemon Crème Brûlée (serves 4)

600ml thickened cream

1 vanilla bean, split, seeds scraped

Lemon zest

6 egg yolks

1/4 cup caster sugar

Caster sugar – for glazing the brulees

Method:

  1. Preheat oven to 120 C.
  2. Place the cream, lemon zest, vanilla bean and seeds in a saucepan over medium heat and bring to scalding point, then remove from heat. Let the flavours infuse then strain.
  3. Whisk together egg yolks and caster sugar in a bowl for 2-3 minutes or until pale.
  4. Pour hot cream over egg yolk mixture, continuing to whisk until well combined. Strain mixture into a jug, evenly divide between 4 x 200ml ramekins.
  5. Carefully place ramekins in a deep roasting pan lined with a folded tea towel. Pour boiling water into pan to come halfway up the sides of ramekins. Cover pan loosely with foil.
  6. Bake in the oven for 40 minutes or until the custard has just set. Remove ramekins from the water bath, and set aside to cool.
  7. Sprinkle sugar evenly over the surface of the baked custards. Run a kitchen blowtorch over the custards, or place under a preheated grill until the sugar bubbles and caramelises.”

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