Crème brûlée
Dessert Preparation 10 minutes
Service 6 people
Difficulty 3/10
Ingredients
- 6 egg yolks
- 50cl single cream
- 50g sugar
- 1 vanilla pod
- 6 tbsp brown sugar to caramelize
Preparation
- Preheat the oven to 160 C/325 F/gas 3.
- Split the vanilla pod and scrape out the seeds with the tip of a knife. Set aside in a small bowl.
- Heat 50cl of single cream in a pan and add the vanilla seeds. Bring to a gentle boil then remove from the heat and leave to infuse.
- Beat the egg yolks and sugar in a bowl. Pour in the infused cream and whisk.
- Filter through a fine sieve.
- Pour the mixture into 6 ramekins. Place them on the oven tray filled with water and bake for 25 mins in the oven.
- Remove when cooked, leave to cool and set aside in the fridge for at least 4 hours.
- Before serving, sprinkle each ramekin with brown sugar and caramelize the surface with a kitchen blowtorch. Wait for 1 min and serve.
The Chef's twist
For a lighter dessert, replace the single cream with coconut cream.