- 2 ltr cold milk
- 735ml hot milk
- 570g egg yolks
- 450g caster sugar
- 3-4 vanilla pods, split & scrapped *
Vanilla Creme Brulee Mix
Ingredients
Method
1. Bring milk to the boil with the vanilla pods *
2. Remove from heat, stir in sugar & yolks until dissolved
3. Stir in the cream with a spatula then refridgerate for at least 4 hrs, preferably overnite,
TO ENSURE NO AIR BUBBLES IN MIX.
4. Bake in bain marie at 125oC until set
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