Romany Creme Brulee

• 1 x 200g box of Bakers Romany Creams Classic Choc Biscuits, blended until fine
• 60ml butter, melted
• 1 egg yolk

For the brulee:

• 300ml cream
• 160ml full cream milk
• 2ml vanilla extract
• 5ml vanilla essence
• 5 large egg yolks
• 55ml castor sugar
• additional granulated sugar for brulee

METHOD:

1. Pre-heat oven to 180 degrees C.
2. Mix the biscuit crumbs, butter and egg yolk together until well combined.
3. Line the bases of 5 or 6 ramekins with the biscuit mixture and bake at 180 degrees C for 10-15 minutes, remove and set aside.
4. Bring the cream, milk and vanilla extract/essence to the boil, remove from the heat.
5. Turn the oven down to 140 degrees C.
6. Beat the yolks with the sugar until thick and creamy and carefully add the egg mixture to the hot cream mixture, whisking all the time.
7. Pour the mixture into the biscuit lined ramekins and bake for 45-60 minutes or until the middles are slightly set.
8. Remove from oven and refrigerate until cold.
9. Sprinkle over sugar and caramelise using a blow-torch.