crème brûlée

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Boil up the cream with sliced vanilla beans. Mix eggs and 40 grams of sugar. Remove vanilla beans. Slowly stir the hot cream into the egg mixture. Pour the liquid into four ovenproof tins (150 millilitres each) and let it stand in a water bath in the fat pan of the preheated oven (electric oven: 200 °C/ gas: level 3) for 40 minutes.

2. 2

   After 20 minutes, switch the oven down (electric oven: 100°C/ gas: level 1). If necessary, cover the ramekins with parchment paper or aluminium foil so that the cream does not become too brown. It is best to leave them overnight in the refrigerator to cool down.

3. 3

   Two hours before serving, sprinkle each mould with a tablespoon of sugar and place in a cold water bath. Turn the grill of the oven to the highest setting. Place the ramekins in a bain-marie as high as possible under the grill and allow to caramelise for two minutes.