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Adrian Richardson's Crème Brulèe

Posted by: Adrian Richardson | 6 April, 2010 - 2:30 PM
Crème Brulèe

Adrian Richardson, chef and restauranteur at La Luna in Rathdowne Street, Carlton, features on the Neil Mitchell Mornings Program every Tuesday.

Crème Brulèe

Ingredients

1  Vanilla Bean
600 ml  Cream
8  Egg Yolks  (55 gram eggs)
½ cup  Sugar (125 ml)

Method

- Split and scrape vanilla bean
- Heat cream and vanilla, just to the boil
- Let it stand for 2 minutes
- Combine yolks and sugar. Do not incorporate any air
- Ladle cream onto yolks/sugar and slowly mix with a wooden spoon
- Strain and pour into cups
- Bake in a Bain Marie with lid on for approximately 1 hour at 160°C

Notes

- Be careful not to incorporate air into the brulèe

Adrian's Sautéed Calamari

Adrian Richardson tells you how to have the perfcet weekend Adrian Richardson, chef and restauranteur at La Luna in Rathdowne Street, Carlton, features on the Neil Mitchell Mornings Program every Tuesday.

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