Vanilla Crème Brûlée | Narrowboat Chef
Delight in silky vanilla custards baked in water baths, then caramelized with icing sugar for a perfect finishing touch. Perfect for special occasions or a decadent treat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at narrowboatchef.com.
Ingredients
- 300ml milk
- 250ml cream
- 3 medium-sized eggs (or 150ml of egg)
- 2 egg yolks
- 75g caster sugar
- 1 tsp vanilla paste
- 3-4 tbsp icing sugar
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