Spiced Crème Brûlée

INGREDIENTS:

DIRECTIONS:

In a small pot combine cream and TurmeriX, whisk until combined.
Put on medium heat and bring to a boil, removing immediately from the heat.
In a small stainless steel or glass bowl (a little bigger than the circumference of the pot) combine the egg yolks and sugar; whisk until combined. Place the bowl on top of the pot above the cream; using the heat from the steam, whisk until mixture thickens.
Remove the bowl to the counter and add hot cream, a little at a time, to the yolk-sugar mixture all the time stirring with a rubber spatula.
When all ingredients are combined transfer back to the pot and heat over low-medium heat all the time stirring with rubber spatula until mixture reaches 150°F or until thick and coats the back of the spatula
Strain mixture through a sieve into small ramekins (approximately ¾ cup) and refrigerate overnight.

To serve, sprinkle a thin layer of castor sugar over the surface of the custard and caramelize with a brûlée torch. (Serves 2)

Post adapted from TurmeriX Australia.