Crème brûlée

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix milk, cream, 80 g sugar and egg yolk with a whisk. Cut the vanilla pod open lengthwise with a knife and scrape out the pulp. Stir the vanilla pulp into the cream mixture and add the pod. Cover and chill the cream for at least 1 hour, preferably overnight. Pour the mixture through a fine sieve. Divide into 4-6 moulds. Place the moulds in a fat pan or casserole dish. Place in the preheated oven (electric range: 150 °C/ convection oven: 125 °C/ gas: level 1), add hot water until the moulds are approx. 2/3 full of water. Allow to set for 50-60 minutes. Remove and refrigerate the cream for 2-3 hours. Sprinkle the surface of the cream evenly with 4-6 tablespoons of sugar. Caramelise the sugar with a Bunsen burner. Let the caramel set and serve immediately

2. 2

   With 6 people:

3. 3

   waiting time approx. 14 hours

Nutrition Facts

KCAL
330 kcal

CARBS
31 g

FATS
21 g

PROTEINS
4 g