Vanilla Crème Brûlée
Pour 5 à 6 personnes — environ 6 ramequins
INGREDIENTS
VANILLA CRÈME BRÛLÉE
| 120 g | Whole Milk |
| 500 g | Heavy cream — 35% fat |
| 100 g | Sugar |
| 6 | Egg Yolks |
| 1 | Vanilla Beans NADERA |
| 30 g | Vanilla Sugar TANTARA — for caramelizing |
PREPARATION
PREPARATION OF CRÈME BRÛLÉE
Split the vanilla bean in half and scrape out the seeds.
In a saucepan, gently heat the cream and milk with the vanilla bean and seeds without bringing to a boil, to infuse the vanilla.
Meanwhile, whisk the egg yolks with the sugar until the mixture turns slightly pale.
In a saucepan, gently heat the cream and milk with the vanilla bean and seeds without bringing to a boil, to infuse the vanilla.
Meanwhile, whisk the egg yolks with the sugar until the mixture turns slightly pale.
Gradually pour the warm cream over the egg yolks, whisking continuously without incorporating air.
ASSEMBLY AND BAKING
Preheat the oven to 150°C.
Pour the crème brûlée mixture into ramekins.
Place the ramekins in a baking dish and add hot water halfway up the sides for a bain-marie.
Bake for 30 to 35 minutes: the custard should be set but still slightly wobbly in the center.
Pour the crème brûlée mixture into ramekins.
Place the ramekins in a baking dish and add hot water halfway up the sides for a bain-marie.
Bake for 30 to 35 minutes: the custard should be set but still slightly wobbly in the center.
COOLING AND CARAMELIZATION
After baking, allow the custards to cool at room temperature, then refrigerate for at least 5 hours.
Just before serving, evenly sprinkle the surface with sugar.
Caramelize using a blowtorch until a golden, crisp crust forms.
Just before serving, evenly sprinkle the surface with sugar.
Caramelize using a blowtorch until a golden, crisp crust forms.
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