Crème brûlée

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Cut the vanilla pod lengthwise and scrape out the pulp with a knife. Put vanilla pulp, whipped cream, milk and icing sugar in a pot and bring to the boil while stirring, then let it cool down and put it in a cool place for about 45 minutes

2. 2

   Mix the cooled cream-milk mixture with the egg yolks. Then pour the mixture into 4 flat ovenproof moulds (approx. 130 ml content). Place the ramekins on the fat pan of the oven, add hot water so that about 2/3 of the ramekins are in the water. Put the crème brûlée in a preheated oven (electric range: 125 °C/ convection oven: 100 °C/ gas: level 1/2) and let it set for 50-60 minutes.

3. 3

   Take the ramekins out of the oven and off the fat pan, let them cool down and put them in a cool place for several hours, preferably overnight

4. 4

   Sprinkle 1-1 1⁄2 tablespoons of brown sugar on each crème brûlée and caramelise with a crème brûlée distiller until golden brown. Serve with an espresso

5. 5

   waiting time approx. 13 hours

Nutrition Facts

KCAL
450 kcal

CARBS
19 g

FATS
39 g

PROTEINS
7 g