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Easy and delicious…
Details
Ingredients
- 2 Vanilla Beans
- 1 cup (250 ml) of whole milk
- 5 eggs
- 1/3 cup (70 g) of granulated sugar
- 1 cup (250 ml) of heavy cream
- 8 Tsp of granulate sugar (or light brown sugar) to finish
Method
- Pre-hear the oven to 200 °F (100 °C)
- Split the vanilla beans and scrape out the seeds
- Add the milk and vanilla beans + seeds into a pan and bring to a boil over medium heat
- Remove from the heat and let infuse 10 mn
- Separate yolks and white and place the yolks into a bowl (you can re-use the whites for another recipe like meringues)
- Whisk the sugar into the yolk, but make sure the yolks do not become white
- Pour the cream - while whisking - into the yolks
- Add the milk and whisk until smooth
- Divide the cream into 4 small gratin dishes
- Place into the oven for 1h and 15 mn or so
- Once done, let the cream cool, then refrigerate until 30 mn before use
- 30 mn before use, sprinkle 2 Tsp of granulated sugar (or light brown sugar) over each Crème Brûlée and caramelize using the torch
Quick View
| Traditional | |
|---|---|
| Serve | 4 |
| Preparation Time | 20 mn |
| Cooking Time | 75 mn |
| Temperature | |
| Authors | Pascal Crausaz Christophe Felder |
| Special | Blow Torch Small gratin dishes |
