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Crème brûlée

Μενού: Επιδόρπια

Αλλεργιογόνα: Dairy, Egg

Intermediate

Άνθρωποι

Συστατικά

κρέμα γάλακτος

500 ml

κρόκοι αυγών

6

βανίλια κάτω

1

ζάχαρη

80 g

καστανή ζάχαρη

2 tbs

Προετοιμασία

Combine egg yolks and sugar in a bowl and cream them with an electric mixer.
Split the vanilla pod lengthwise and use the tip of a knife to scoop out the seeds. Add the seeds to the heavy cream and cook on moderate heat, whisking constantly, until the first bubbles form. Slowly add the hot heavy cream to the creamed egg yolks and sugar. Mix to a compact cream consistency.
Pour the cream into 6 ceramic or glass ramekins, up to 2/3 of their height, and cover with lids or with aluminium foil.
Fill the deep baking tray half way with hot water, and place the ramekins into the tray. Place the water-filled baking tray with the ramekins into the oven.
After the program, place the crème brûlée into the refrigerator for at least 2 hours. Before serving, evenly sprinkle a pinch of brown sugar on top of the cream and caramelize to golden brown using a kitchen blow torch or in the oven at very high temperature.

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