Milk Tart Creme Brulee
- 6 egg yolks
- 100g caster sugar
- 500ml cream
- ¼ tsp ground nutmeg
- 2 cinnamon sticks
- Caster sugar, for brûléeing
Pre-heat the oven to 150°C.
Whisk the egg yolks and sugar together until the mixture is a pale yellow colour.
Heat the cream and spices together but do not bring to the boil. Pour the hot cream mixture into the egg mixture and whisk well.
Place six Le Creuset Mini Pie Dishes into a deep baking dish. Pour the crème brûlée mixture into the dishes through a sieve.
Fill the oven dish with cold water, taking care not to get any water into the dishes. The water needs to cover approximately ¾ of the dishes depth.
Place in the oven and allow to bake for 30 minutes or until the edges are just set and the centre is still a little wobbly.
Remove from the oven and allow to cool completely in the fridge for at least 4 hours.
When you are ready to serve, sprinkle a tablespoon of caster sugar over the top of each dish and caramelise with a blowtorch. Serve immediately.
Recipe and images courtesy of Alida Ryder.