Serves 5

• 150 ml milk
• 150 ml liquid cream
• 1 vanilla pod
• 20 ml Nutts Original®
• 40 g sugar
• 5 egg yolks
• 150 g soft brown sugar

Boil the milk and the cream.

 

Add the vanilla pod and sugar.

 

Strain out the pod, then add Nutts Original® and the egg yolks while gently mixing, ensuring that the mixture does not become frothy. Pour into ramekins and bake in an oven.

 

2 baking options:

.110°C in a traditional bain-marie oven (high and low heat) for approximately 50 min.

.80°C in a convection oven or a forced air oven without using the bain-marie (more delicate) for approximately 30 min.

 

The crème brûlée is cooked when it is set in the middle and “trembles” when the ramekin is tapped.

 

Remove the crème brûlées from the oven. Let them cool and then refrigerate.

 

When serving, sprinkle with a fine layer of soft brown sugar and caramelise using a blowtorch or a broiler.