Vanilla Creme Brulee
Ingredients
- 50 cl full cream
- 80 g sugar
- 6 egg yolks
- 6 tablespoons brown sugar
- 1 vanilla pod
- Ramequins and kitchen torch
Staps
- Cut the vanilla pod and extract the seeds
- Heat the whipping cream over a low heat with the pods and leave to infuse
- Beat the yolks and sugar with the vanilla seeds vigorously to obtain a frothy mixture
- Gradually pour the cooled and filtered cream over the egg yolk-sugar mixture, stirring continuously
- Preheat the oven to 160 °C
- Place the cream in the ramekins and bake in a bain-marie for 30 to 35 minutes, the cream should be shaking like a flan
- Remove from the oven, put the creams in the fridge for at least 4 hours
- Pour a layer of sugar on top and let it caramelize with a blowtorch.