Creme Brulee

Ingredients:

• 200 g Cream
• 100 g Milk
• 75 g Sugar
• 7 no Yolk
• Vanilla Essence

Procedure:

1. in a pot add Cream, Milk, 1/2 Sugar, Vanilla Essence
2. warm over Med Heat, Do Not Boil, Off Fire, put aside
3. break all Eggs into Mixing Bowl, separate Egg Yolk with Gloved Hands
4. add other 1/2 Sugar to Yolk, Whisk Well Immediately
5. add warm Milk Mixture, Whisking at the same time
6. Sieve to remove foams
7. fill 5 remekins, place in a tray height of remekins
8. add water to tray to level of filling in the remekins
9. touch surface without burning to smooth the surface
10. Poach Bake 150*C for 1 hour
11. sprinkle Sugar over surface, remove excess, clean side around remekins
12. touch surface, brown evenly, best serve cold