CLASIC CREME BRULEE

6lb D. Cream

2.5lb Full Fat Milk

2 Vanilla Pod

700gr Caster Sugar

30 Egg Yolks

6 Whole Eggs

Method:

Cream, milk and half amonut of sugar to be boiled up with Vanilla pods

Slighly heat on bain marie the Yolks, Eggs and half Sugar "sabayon"

Wait until cream and milk cool down a bit, and then add into sabayon slowly.

The whole mixture needs to be cool down before baking-

Place in ramekins, cook on bain marie, 130 degress for about 35 min