How to make crème brûlée | Women's Weekly Food
Become a master of the classic French custard dessert and its iconic toffee topping. Crack through the burnt toffee to the creamy custard underneath!
Ingredients
- 3 cups (750mL) thickened cream
- 1 vanilla bean, split and seeds scraped
- 8 egg yolks
- 2/3 cup (150g) caster sugar
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