Try Gillaume Nicoli’s variation on our old favourite recipe, Creme Brulee, with a vanilla infusion.
210g fresh cream
35g caster sugar
1 vanilla pod
2 egg yolks
1 tablespoon raw or Demerara sugar per ramekin
Heat the milk and cream without boiling and add the vanilla pod.
Allow the vanilla pod to infuse in the cream and milk mixture for 30 minutes.
Combine the egg yolk and sugar and whisk continuously while slowly adding the milk and cream mixture to it. Or, do it the Gillaume way, by adding a third of milk mixture at a time and whisk it before adding the next third.
Pour into your ramekins and bake in a pre-heated oven at 100C for one hour.
Allow to cool and then chill in the fridge for at least 30 minutes.
Sprinkle brown sugar in an even layer over the top of each.
You can either torch it with a kitchen blow torch, or put under the oven grill for a few minutes until the sugar caramelised (but keep a constant eye on it!).
Allow the caramel layer to harden for a few minutes before serving.
Will keep well in the fridge for a day or two.
This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.