No Fuss Vanilla Crème Brulee

(Makes 10 portions using a standard size ramekin.)

Ingredients

• 450 ml cream
• 110 ml milk
• 3 tablespoons castor sugar
• 5 egg yolks
• 2 vanilla pods

Method

Pour the cream into a bowl. Split the vanilla pods lengthways and scrape the seeds into the cream.

Add sugar and milk and whisk until combined.

Add the egg yolks and continue to whisk until pale and creamy.

Place the mixture into a refrigerator and allow to rest for 8 hours.

Pre-heat an oven to 99°C.

Pour mixture into ramekins/moulds.

Place in the oven for 40 minutes or until lightly set.

Remove from the oven and place in fridge overnight to cool.

When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème, then caramelise with a mini blowtorch.

Leave to cool for a couple of minutes before serving.

Stephen Morris’s wine recommendation

Even if it is the easy-to-make method, it is still a very lush and decadent dessert. It is a special occasion and so needs a special occasion wine and what better than the Australian king (or queen) of desert wines:

de Bortoli Noble One Botrytis Semillon. $35-40 for 375ml, but utterly worth it. Apricot, orange and kumquats on the nose. Hints of vanilla. Very sweet. Decidedly special!