- 2 cups cream
- 1 vanilla pod, seeded
- 6 free-range egg yolks
- 100 g Selati white sugar
- 100 g Selati caster sugar
- For the salted caramel sauce:
- 200 g unsalted butter
- 150 g Selati Demerara sugar
- 150 g Selati caster sugar
- 150 g golden syrup
- 1 ½ cups thick cream
- 1 t vanilla extract
- 1 t salt flakes
1 Preheat the oven to 150°C. Bring the cream and vanilla seeds to a gentle simmer in a saucepan over a medium heat.
2 In a separate bowl, beat the eggs and white sugar until pale and fluffy. Pour the cream into the egg mixture while whisking.
3 Return the mixture to the heat and bring to a simmer. Remove from the heat.
4 Strain, then divide between four ramekins.
5 Place the ramekins in an ovenproof dish and half-fill the dish with water. Bake for 45 minutes. Remove from the oven and chill for 3 hours.
6 To make the topping, heat the caster sugar in a pan over a medium heat until golden. Pour over the tops of the brûlées. Allow to set for 1 minute. Serve with the salted caramel sauce.
7 To make the salted caramel sauce, combine the butter, sugar and syrup together in a saucepan over a medium heat, swirling to combine. After about 2 minutes the mixture should begin simmering gently. Add the cream, vanilla and salt and swirl to combine. Stir gently and serve with the crème brûlées.