Makes enough for:
All Rights Reserved:
an original recipe from Lavender and Lime
vanilla pods, split in half lengthwise
Preheat the oven to 140° Celsius
Place the egg yolks and caster sugar in a bowl and add the vanilla seeds and pods.
Using a whisk, gently combine the mixture, then slowly stir in the cream and milk.
Pass the mix through a sieve and divide between 8 small ovenproof dishes or ramekins (about 9cm in diameter and 2.5cm deep).
Place in the oven and cook for about 1½ - 2 hours until set on the top.
To check, move the dish and if the cream mixture still ripples, it's not cooked. (But over-cooking will cause the brûlée to crack on the top once cooked, so be careful).
Remove from the oven and place in the fridge until set; normally about an hour.
Dust the surface with the demerara sugar and grill until golden brown. Serve immediately.
An original recipe from Lavender and Lime