ClemenGold^® Crème Brûlée

ClemenGold^® Crème Brûlée:

1. Preheat the oven to 150 °C.
2. Heat the cream in a saucepan with the zest. Stir in the sugar, add the vanilla seeds and continue stirring until the sugar has dissolved.
3. In a large bowl, beat the egg yolks with a whisk until they are thick and light in colour.
4. Pour the hot cream mixture over the egg yolks (do a little at first to temper), then add the rest stirring all the time.
5. Strain the mixture through a sieve to remove any lumps and pour it into 6 small bowls.
6. Place the bowls in a large roasting pan and fill the pan with water until it comes half way up the bowls. Bake for 60-70 minutes.