Vanilla Crème Brûlée
by Tavolino
A classic French dessert, this vanilla crème brûlée offers a texture that is both firm and creamy, topped with a crispy caramel crust, perfect for a touch of sweet elegance.
Ingredients
- egg yolks 4
- sugar 50 g
- milk 200 ml
- heavy cream min 30% fat 220 g
- vanilla bean 1
- brown sugar 4 teaspoons
Preparation
- 1
Preheat your oven to 100°C.
- 2
Split the vanilla bean in half and scrape out the seeds with the tip of a knife.
- 3
In a saucepan, pour 200 ml of milk and 220 g of heavy cream with the vanilla bean and seeds.
- 4
Bring the mixture to a boil, then remove from heat and let it infuse for 10 minutes.
- 5
Meanwhile, whisk 4 egg yolks with 50 g of sugar in a bowl until the mixture turns pale.
- 6
Remove the vanilla bean from the saucepan.
- 7
Gradually pour the hot milk-cream mixture over the sweetened eggs while whisking gently.
- 8
Divide the mixture into individual ramekins.
- 9
Bake the ramekins for 60 minutes until the custard is set but still wobbly.
- 10
Remove the ramekins from the oven and let them cool to room temperature.
- 11
Place the custards in the refrigerator for at least 4 hours to set properly.
- 12
When ready to serve, sprinkle the surface of each custard with 4 teaspoons of brown sugar.
- 13
Caramelize the sugar with a kitchen torch until a golden, crispy crust forms.