A crunchy layer of caramelized sugar with a creamy cream underneath, no one can resist.
Creme brulee is a classic end–of–year dessert, but you can prepare it at any time of the year.
250 ml of cream
250 ml of milk
2 vanilla pods
12 egg yolks
100 g of sugar
2 tbsp brown sugar
2 tbsp granulated sugar
gas burner for caramelizing
Creme Brulee Recipe
Heat the cream and milk in a cooking pot.
Cut the vanilla pods lengthwise and scrape out the seeds with a potato knife.
Them to the milk and cream together with the vanilla pods cut open.
Beat the sugar with the yolks until everything starts to turn nice and white.
When the cream boils, add it to the egg–sugar mixture while beating.
Remove the vanilla pods.
Beat well and let it rest for at least 20 to 30 minutes in the refrigerator or overnight.
You can also make it immediately, but then you have more foam on the mixture.
Preheat the oven to 90 C
Divide the mixture into small oven dishes or pots and place on the baking tray.
Place in a preheated oven at 90 C for at least 1 hour.
Shake a dish briefly so that you can test the firmness of the cream.
When the content is still liquid, extend the baking time every 10 minutes until a solid mass is formed.
Let the crème brûlée cool for at least 30 minutes.
Mix the 2 tbsp brown sugar and the 2 tbsp granulated sugar.
Sprinkle a fine layer on top of the cream.
Melt the sugar and caramelize with the help of a gas burner.