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Easy - 20 Min
Crème brûlée is a popular classic dessert that can be found at the table of very good restaurants and can also be made at home with few ingredients.
This French dessert par excellence is very similar to Spanish Catalan cream and it is difficult to know its true origin. It was popularized in the 80s in restaurants until it became a real must in gastronomy.
The main characteristic of this cream comes from the sugar crust that is formed on the surface with a blowtorch. However, this accessory is not essential and you can replace it with 1 to 3 minutes under the oven grill if you don't have one. The crème brûlée can be eaten cold or warm, depending on your preferences.
For 6 creams burned
5 egg yolks
25 cl whole liquid cream
25 cl whole milk
100 g powdered sugar
2 vanilla pods
6 tablespoons brown sugar
Split the vanilla and scrape the seeds with the back of a knife.
In a saucepan, bring the cream and milk to a boil with the scraped vanilla pods.
Leave to infuse for 30 minutes, then let cool and remove the pods
Preheat the oven to 100°C.
In a bowl, put the egg yolks, vanilla and sugar.
Whisk until the mixture turns white. Stir in the warm cream, continuing to beat.
Divide this mixture among crème brûlée ramekins.
Bake in the oven for 45 minutes to 1 hour.
The cream should be golden but still trembling in the centre.
Let cool then put in the refrigerator for at least 2 hours.
Just before serving, sprinkle the top of each cream with brown sugar and caramelize with a torch.