Crème Brûlée
This is the best crème brûlée we have eaten in a long time! You can now easily make the creamy dessert with vanilla yourself. The crispy caramel layer is guaranteed to be a success – even without a burner!
INGREDIENTS
½ vanilla pod
300 ml cream (30% fat)
100 ml milk at room temperature (3.5% fat)
60 g sugar or cane sugar
1 pinch of salt
4 egg yolks (size M)
PREPARATION
1. Halve the vanilla pod lengthways and scrape out the vanilla pulp with the back of a knife. Bring the vanilla pulp, pod, cream, 50 ml of the milk, 40 g of the sugar and salt to the boil in a saucepan.
2. Put the egg yolks in a bowl and stir with the remaining milk until smooth. Slowly stir in the hot cream mix. Leave to steep for 10 minutes, then remove the vanilla pod. Preheat the oven to 120 degrees (fan oven 100 degrees) with top and bottom heat.
3. Put the egg yolks in a bowl and stir with the remaining milk until smooth. Slowly stir in the hot cream mix. Leave to steep for 10 minutes, then remove the vanilla pod. Preheat the oven to 120 degrees (fan oven 100 degrees) with top and bottom heat.
4. Let the crème brûlée cool and refrigerate for at least 2 hours (preferably overnight). Just before serving, sprinkle evenly with the remaining sugar and caramelize with a blowtorch until light brown.
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