Crème brûlée
Crème brûlée, a monument of French cuisine. A seemingly simple dessert, but one that requires rigor and precision. What makes it so successful? The contrast between the creamy, velvety texture of the cream and the crunchiness of the caramel. How…
Ustensiles
Ingrédients — 8 parts
Préparation
Preheat the oven to 160°C
Split the vanilla pod in two and scrape out the seeds
In a saucepan, heat the milk with the vanilla
In a salad bowl, blanch the egg yolks with the sugar
Pour the hot milk over the blanched yolks, mixing gently
Divide the mixture into ramekins
Place the ramekins in a large ovenproof dish with edges
Pour water into the dish to halfway up the ramekins
Bake for 35 min at 160°C
Place the cooked and cooled crème brûlées in the refrigerator for at least 4 hours before caramelizing
When serving, cover the top evenly with brown sugar
Pass the flame of the blowtorch over the entire surface until it is nicely golden brown.
If you don't have a blowtorch, add a few drops of alcohol and flambé the surface.