Filling:

Shortcrust Pastry

• 750ml milk
• 1 quill cinnamon
• 3cm strip orange peel (optional)
• 5 eggs, separated
• 250g castor sugar + extra 50ml for topping
• 40g cornflour
• 60ml flour
• 3 Tbsp butter
• 2 tsp vanilla essence

Method

1. Preheat oven to 190°C.
2. Roll out pastry and press into your tart tin and blind bake for 15 minutes.
3. Reduce oven to 180°C
4. For filling, heat milk, cinnamon and orange peel together until steaming.
5. Mix egg yolks and ¾ cup sugar in a separate bowl.
6. Mix flours with a little water then add to the bowl.
7. Temper egg mix by slowly adding a thin stream of hot milk while whisking.
8. Transfer mixture to the pot and boil while whisking for 3 minutes.
9. Remove from heat, add butter and vanilla essence, and mix.
10. Cool custard to room temperature.
11. Whisk 4 egg whites to stiff peaks, then add 100g sugar.
12. Fold through cooled custard, and pour into blind-baked tart case.
13. Bake for 25 minutes, until slightly set and not wobbly.
14. Cool completely.
15. Sprinkle with castor sugar and brûleé using a kitchen blow torch OR if you don’t have a blow torch:
16. Chill tart in freezer for 30 min.
17. Then sprinkle with sugar
18. Now grill the tart on high so that the sugar forms a brulee on top.
19. Allow brulee to set for 15 min

Ingredients:

• 3 cups heavy cream (720mL)
• 1 vanilla bean split and seeds scraped
• 5 egg yolks
• ½ cup granulated sugar plus more for topping (100g)
• ⅛ teaspoon salt

Instructions:

1. Preheat the Oven:
   1. Preheat the oven to 325°F (163°C).
2. Prepare the Cream Mixture:
   1. In a small saucepan, bring the cream and vanilla bean (seeds and pod) to a simmer over medium heat.
   2. Remove from heat and let stand for 15 minutes.
   3. Strain through a fine mesh sieve into a bowl to remove any solids.
3. Prepare the Custard:
   1. In a large bowl, whisk together egg yolks, 1/2 cup sugar, and salt.
   2. Slowly whisk the hot cream into the egg yolks mixture.
   3. Strain the custard through a fine mesh sieve to ensure smoothness.
4. Prepare the Ramekins:
   1. Place 6 (6-ounce) ramekins in a large baking dish.
   2. Divide the custard evenly among the ramekins.
5. Bake the Custard:
   1. Carefully pour boiling water into the baking dish until it comes about halfway up the sides of the ramekins.
   2. Bake for 30 to 40 minutes, or until the custard edges are set but the center wobbles slightly when shaken gently.
6. Cool and Chill:
   1. Remove from the oven and let cool completely in the water bath.
   2. Once cooled, remove the ramekins from the water and chill for several hours, or up to 2 days covered in the refrigerator.
7. Caramelize the Sugar:
   1. When ready to serve, sprinkle sugar evenly over the top of each chilled custard (about 1 to 1½ teaspoons each).
   2. Using a blow torch, caramelize the sugar until dark amber and bubbling.
8. Serve Immediately:
   1. Serve the Creme Brulee immediately, enjoying the contrast between the crunchy caramelized top and the creamy custard underneath.

Ingredients:

For the Casserole:

1 loaf French bread, cut into 1-inch cubes
8 large eggs
2 cups whole milk
1 cup heavy cream
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

For the Topping:

1/2 cup unsalted butter, cold and diced
1 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions:

1. Prep Casserole:
   1. Grease a 9×13 inch baking dish.
   2. Arrange bread cubes evenly in the dish.
2. Mix Custard:
   1. Whisk eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg, and salt.
   2. Pour over bread, ensuring all pieces are soaked.
   3. Cover and refrigerate overnight.
3. Preheat Oven:
   1. Set to 350°F (175°C).
4. Prepare Topping:
   1. Mix brown sugar, cinnamon, nutmeg, and butter until crumbly.
   2. Sprinkle over the casserole.
5. Bake:
   1. For 45-50 minutes until golden.
   2. The top should be crisp.
6. Serve:
   1. Warm, with powdered sugar or maple syrup if desired.

Prep Time: 20 mins | Cooking Time: 50 mins | Total Time: 1 hr 10 mins + overnight soaking | Servings: 8

Ingredients:

• 1 quart heavy cream
• 1 vanilla bean, split and scraped
• 1 cup granulated sugar, divided
• 6 large egg yolks
• Hot water

Directions:

1. Preheat the oven to 325°F (165°C).
2. Place 8 ramekins in a large baking dish and set aside.
3. In a medium saucepan, combine the heavy cream, vanilla bean, and its seeds.
4. Heat over medium heat until it just begins to simmer.
5. Remove from heat and let it steep for 15 minutes.
6. In a medium bowl, whisk together 1/2 cup of sugar and the egg yolks until well combined and slightly thickened.
7. Gradually whisk the warm cream into the egg yolk mixture until smooth.
8. Strain the mixture through a fine-mesh sieve into a pouring pitcher.
9. Divide the mixture among the ramekins.
10. Pour enough hot water into the baking dish to come halfway up the sides of the ramekins.
11. Bake for 30-40 minutes, or until the custards are set but still jiggly in the center.
12. Remove the ramekins from the water bath and let them cool to room temperature.
13. Then refrigerate for at least 2 hours, or until chilled.
14. Just before serving, sprinkle the remaining sugar evenly over the tops of the custards.
15. Use a kitchen torch to caramelize the sugar until it forms a crisp crust.
16. Serve immediately and enjoy the creamy goodness!

Decadent Vanilla Bean French Toast Bake

Ingredients:

• 1 loaf French bread, cut into 1-inch cubes
• 8 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

For the topping:

• 1/2 cup unsalted butter, cold and diced
• 1 cup light brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Directions:

1. Grease a 9×13 inch baking dish and place the cubed French bread evenly in the dish.
2. In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, 1/4 cup light brown sugar, vanilla extract, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and salt.
3. Pour the mixture over the bread, pressing the bread down to absorb the liquid.
4. Cover and refrigerate overnight.
5. Preheat the oven to 350°F (175°C).
6. To make the topping, combine 1 cup light brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and diced butter in a bowl.
7. Mix with a fork or your hands until the mixture resembles coarse crumbs.
8. Sprinkle over the soaked bread.
9. Bake for 45-50 minutes, or until the top is golden and crisp.
10. Serve warm with a dusting of powdered sugar or a drizzle of maple syrup, if desired.

Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes + overnight soaking
Kcal: 560 kcal | Servings: 8 servings

(Serves 6)
Breaking the sugary topping and dipping your spoon into smooth, velvety custard is a heavenly way to end a meal.

1 vanilla pod or 5ml vanilla essence
750ml cream
8 extra-large egg yolks
100ml castor sugar
Sifted icing sugar, for topping
Using a sharp knife, split the vanilla pod down the middle and scrape out the seeds.
Put the seeds and pod in a saucepan with the cream. Heat until just boiling.
Remove from heat and leave to infuse for 20 minutes.
Beat egg yolks and castor sugar until light and fluffy.
Remove vanilla pod and pour cream slowly over the mixture, whisking all the time.
Strain the egg and cream mixture into a clean ovenproof bowl over simmering water.
Cook until the mixture thickens slightly and coats the back of a wooden spoon. It should take 4-5 minutes.
Skim off any excess froth from the mixture. Place 6 ramekins (150ml volume) in a large roasting dish.
Divide the mixture evenly between the dishes, filling them up to the top. Pour boiling water into the roasting dish so it comes halfway up the ramekins.
Bake at 150°C for about 20 minutes. The custard should still have a slight wobble when cooked.
Remove from the oven and cool.
Place in the refrigerator to chill for at least 3-4 hours.
Afterwards, dredge with sifted icing sugar.
Take a blow torch, hold it so it hovers over the surface of the sugar and heat until the sugar caramelises.