Vanilla crème brûlée

Vanilla crème brûlée

Easy - 20 Min

  • Dish type: Sweet
  • Difficulty: Easy
  • Preparation time: 20 min
  • Cooking time: 90 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.

Ingredients

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


Used product(s) :

Bourbon Gold Vanilla +16cm - Madagascar - 10 pods

Vanilla Tahitensis Gourmet +14cm - Papua New Guinea - 10 pods

Vanilla Grand Cru +14cm - Uganda - 10 pods

Black Gold Vanilla Tsy Taitry - Madagascar - 3 pods

Products of the recipe

Bourbon Gold Vanilla +16cm - Madagascar - 10 pods

Quantity :

Price : 29,90 €tax incl.

Vanilla Tahitensis Gourmet +14cm - Papua New Guinea - 10 pods

Quantity :

Price : 34,90 €tax incl.

Vanilla Grand Cru +14cm - Uganda - 10 pods

Quantity :

Price : 34,90 €tax incl.

Black Gold Vanilla Tsy Taitry - Madagascar - 3 pods

Quantity :

Price : 29,90 €tax incl.

Preparation

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.

Serve immediately.