Crème Brulee


½ cup or 125mL water
200g caster sugar

How to make it

Divide custard evenly into 5 small ramekins. Level the top and place in the fridge.

Place water and sugar into a clean saucepan and allow to simmer for 10 to 15 minutes (do not stir) or until a light toffee colour is reached.

Allow toffee to cool slightly, then carefully pour a thin layer onto the chilled custard. Serve and enjoy!

Another method for the toffee topping is to sprinkle 1 teaspoon of caster sugar on top of each custard filled ramekin, then use a blowtorch to heat the sugar until it caramelises and forms a hard crust. Be careful not to burn the sugar as it can taste bitter.