Vincent Gadan is the executive pastry chef at Patisse in Sydney's Waterloo. With a lifetime love affair for all things pastry and laden with sugar and chocolate, Vincent has worked with some of the best in the industry in his career and has now taken front stage in Sydney as the go-to man to satisfy our sweet cravings. Watch him demonstrate step-by-step how to perpare the perfect crème brûlée.

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Crème brûlée — without mould.

Makes 2 individual

Ingredients for anglaise
150ml cream
80ml milk
3 egg yolks (60g)
25g caster sugar
1 dried vanilla bean

Method

Scrape the seeds from the vanilla bean as demonstrated. Add the vanilla bean skin and seeds to the cream and milk in a saucepan on medium heat. Allow to boil. Mix egg yolks and caster sugar in a bowl by hand, when cream and milk boil and add it the egg mixture. Leave to cool.

Prepare the rings (7cm x 5cm) as shown. Lay the bottom of the ring with plastic film and spray the inside of the ring with canola oil. Or spray ramekins wiht a little canola oil.

Skim the top of your anglaise mixture. Put the rings onto a tray layed with silicon paper.

Divide the mixture into the rings (or smaller ramekins) equally and then bake at 120°C (no bain marie) for 20 — 30 minutes (less time for smaller ramekins.)

Remove from oven and allow to cool completely. Sprinkle with raw sugar and blow torch the top, moving the flame around at a 10cm distance continuously, being careful not to burn.

Serve with fresh berries.