Mauritian Creme Brulee

Ingredients list for Mauritian Creme Brulee

• 260 millilitres Milk
• 400 millilitres Sugar
• 1 Tea bag
• 1 Vanilla pod
• 4 Eggs
• 3/4 cup Sugar
• 6 tablespoons Brown sugar

Method

1. Preheat oven to 180°C. Heat milk and cream in a pan. Add one tea bag and a vanilla pod and simmer till slightly reduced. Discard the tea bag and the vanilla pod.
2. Break eggs and separate whites and yolks. Take the yolks in a bowl, add sugar and whisk well till the sugar dissolves. Strain the milk through a muslin cloth placed over a sieve. Add the milk gradually to the egg mixture and mix well.
3. Ensure there are bubbles. Pour the mixture into individual bowls and bake in the preheated oven till just set. Take them out. Cool to room temperature and chill in the refrigerator. Just before serving sprinkle one tablespoon of brown sugar over the set custard in each bowl and brulee it with a torch. Serve immediately.