Crème brûlée

The combination of delicious vanilla cream with a caramelized crunchy layer on top is absolutely irresistible. Preparing it like in a real French restaurant is easier than it seems

1 ratings

Ingredients

500 ml of cream for cooking (not sour)
5 egg yolks
65 g brown sugar (5 large spoons)
1 vanilla pod
1 teaspoon white sugar for sprinkling
cooking torch (utensil to burn sugar on top)

Instructions - Crème brûlée

Take the vanilla pod and make a long cut through the whole length of the pod with a knife. Then we open the pod and scrape out all the contents (black seeds) with a knife. If you are doing this for the first time, there are many videos on YouTube showing this
Put cream, scraped contents of vanilla pod and the whole rest of the pod in a pot and cook on low heat
In a bowl, mix brown sugar with egg yolks. Do it gently and not for too long to avoid having too many bubbles
When the cream starts to boil, put it out of the fire, so that no foam is formed. Take out the vanilla pod (not the seeds) and throw it away. Pour the rest into a bowl with sugar and egg yolks. We can pour it through a sieve, but if you don’t mind the tiny vanilla seeds in the cream like us then you don’t have to strain it
Gently mix everything together, again taking care not to create bubbles
Then pour the mixture into small ceramic bowls (or anything that is high heat resistant) and place the bowls into a larger baking dish or tray. If there are smaller bubbles on the surface, remove them gently with a paper towel. Pour water into the baking dish so that it reaches approximately 2/3 of the bowls. Be careful not to let the water get into the cream
Put the baking dish with the bowls in the oven and bake at 150 ° C for about 30 minutes, or until the cream thickens, it should be checked here and there – it takes differently long in different ovens
Remove from the oven (careful, it is heavy and hot) and let cool, preferably for a few hours in the refrigerator. Right before serving, sprinkle about 2 teaspoons of white sugar evenly on top of the cream and use the torch to burn the sugar until you have a crunchy layer

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