Makes 6

Ingredients

• Crème 300ml
• Milk 200ml
• Caster Sugar 75gm
• Egg Yolks 5
• Vanilla Bean ¼ Pod
• Wattle Seed (Ground) 1 Tsp

Method

1. Pre Heat oven to 160 Degrees Celsius (320 Fahrenheit)
2. Heat cream, milk, scraped Vanilla Bean and wattleseed in a saucepan until starting to simmer then take off heat.
3. In a bowl whisk egg yolks and sugar for a couple of minutes until the yolks turn pale and the sugar granules dissolve.
4. Slowly pour the hot liquid into the yolk/sugar mix stirring constantly to avoid cooking the eggs. Take out vanilla pod and skim foam from top of Brule mixture.
5. Place 6 Ramekins in a deep baking tray then fill ramekins with Brule mix.
6. Pour hot tap water into baking tray, around ramekins until water is halfway up the side of the ramekins.
7. Cover tray with foil ( creating a mini steamer ) and place tray in preheated oven for approximately 30/35 minutes.
8. Check if ready by removing foil and gently nudging the baking tray to see if the Brule wobbles like jelly in the middle.
9. You don’t want them to get to firm in the middle or they will taste of egg.
10. Remove ramekins from water bath and cool down and place in fridge.
11. Once set, spoon 1 ½ tsp caster sugar over top of each Brule and tilt ramekin to spread sugar over evenly.
12. With a blowtorch melt the sugar until almost burnt (giving it a slightly bitter flavour )

Serve with Hunter Valley Botrytis.