Crème Brûlée is a perfect dessert for entertaining, as all that needs to be done at the last minute is to caramelise the sugar. There are many variations of this well known dessert – this is mine, flavoured with malt.
2. Mix the Horlicks powder with the milk until it becomes a smooth paste. Place in a saucepan together with the cream and vanilla over a medium low heat. Heat until it just comes to the boil, then remove from heat.
3. Meanwhile, beat the eggs and ¼ cup sugar together in a bowl until slightly thickened. Gradually add the heated cream, whisking continuously. Pour the mixture evenly into the ramekins.
4. Place the filled ramekins into a roasting pan. Add enough boiling water from the kettle to come halfway up the sides of the ramekins.
5. Bake for 40 minutes, or until just set – it should still have a slight wobble.
6. Remove the ramekins from the baking dish, cool, then cover with plastic food wrap and refrigerate for at least 3 hours.
7. Preheat grill to high.
8. Sprinkle 1½ teaspoons of castor sugar evenly over the top of each Brûlée. Place under the grill and cook for 2-3 minutes or until sugar bubbles and caramelises. (If you own a kitchen blowtorch, run this over the sugar until it caramelises).
9. Serve immediately.
To make 6 crème brûlées, use 6 x ¾-cup ramekins and reduce cooking time by 5 minutes.