Caramel Crème Brûlée

Ingredients for 4 servings

• 140 ml (0,3 pts) whole milk
• 400 g (14 oz) cream
• 100 g (3,5 oz) sugar
• 4 egg yolks
• Pulp of 1 vanilla pod
• 50 g (1,7 oz) filled Caramel Drops with finest Caramel (from Cavendish & Harvey)
• tbsp. brown sugar

Preparation

• Heat the milk with the caramel confectionery in a small saucepan until the Drops have dissolved and stir into a mass
• Let cool down
• Mix the milk, cream, sugar, vanilla and egg yolks
• Let dough rest overnight in the refrigerator
• Preheat the oven (circulating air) to 1000 C (2120 F)
• Pour the mixture through a fine sieve and fill into Caramel Crème Brûlée ovenproof forms
• Place the forms into a deep baking mould
• Put the frying pan in the oven and add boiling water (no water into the forms) so that the forms are half immersed in water
• Leave to set in the oven for one hour
• Take out of the oven and allow to cool in the refrigerator for 3 hours
• Just before serving, evenly sprinkle the surface with brown sugar and caramelise using a gas burner