Crème brûlée becomes child's play with this recipe: creamy, sweet, with a perfect crunch!
brown sugar (for caramelizing)
Ingredients · Servings 4
- 1 vanilla bean
- 200 ml milk
- 300 ml whipping cream
- 4 organic egg yolks
- 40 g sugar
- 60 g brown sugar
Method · 1 h 5 min
- Scrape the seeds from the vanilla pod and place them in a mixing bowl. Add the milk, cream, egg yolks, and sugar, and whisk everything together with an electric mixer. Pour the mixture into small, shallow, ovenproof ramekins. Place the ramekins in a roasting pan or saucepan and add enough hot water so that the ramekins are halfway submerged.
- Bake the cream in a preheated oven at 120°C (convection) for 40 to 50 minutes, or until set. It should no longer be soft, but not yet as firm as a pudding. Remove from the oven, let cool, and then refrigerate for 1 to 2 hours.
- Before serving, sprinkle each crème with about 1 tablespoon of brown sugar and caramelize using a gas torch or under a preheated grill in the oven.
