Cream brûlee

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Halve the vanilla pod lengthwise and scrape out the pulp. Put cream, milk, vanilla pulp, vanilla pod and 100 g sugar in a pot. Bring to the boil and remove from the stove. Whisk the egg yolks and eggs in a bowl. Add about 100 ml of hot milk mixture while stirring, then stir back into the remaining milk.

2. 2

   Pass the egg milk through a sieve into a litre measure. Place 4 flat moulds in the fat pan of the oven and pour in the egg milk. Slide in the preheated oven (electric cooker: 125 °C/ circulating air: not suitable/ gas: level 1). Pour on hot water so that about 2/3 of the moulds are in the water. Cook for 50-60 minutes. Remove from the fat pan and let it cool down. Sprinkle each cream with 1 tablespoon of sugar. Caramelise with a gas burner. Dip half of the physalis first in some sugar syrup then in sugar.

3. 3

   Cook for 50-60 minutes. Remove from the fat pan and let it cool down. Sprinkle each cream with 1 tablespoon of sugar. Caramelise with a gas burner. Dip half of the physalis first in some sugar syrup then in sugar. Serve the cream decorated with the physalis

4. 4

   2 hours waiting time

Nutrition Facts

KCAL
460 kcal

CARBS
46 g

FATS
26 g

PROTEINS
10 g