The Burner Crème Brûelée

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Cut the vanilla pod in half lengthwise. Scrape out the vanilla pulp with the blunt back of the kitchen knife.

2. 2

   Put milk in a pot. Stir the vanilla pod and pulp into the milk. Bring to the boil. Then remove from the heat, cover and allow to simmer for about 10 minutes. Slurp a small coffee.

3. 3

   Then pour cream into the vanilla milk and bring to the boil again while stirring. Preheat the oven (electric cooker: 150 °C/circulating air: not suitable/gas: see manufacturer).

4. 4

   Separate eggs. Place the egg yolks together with 80 g sugar in a mixing bowl and whisk until thick and creamy.

5. 5

   Pass the vanilla cream through a very fine sieve into a bowl with a pouring spout or into a wide measuring cup. This way the pod and coarse vanilla pieces are filtered out.

6. 6

   Stir the vanilla cream into the egg cream with a dough scraper or wooden spoon. Then place the ovenproof casseroles in a large casserole dish. Pour sweet liquid evenly into the casseroles. Heat the water in a kettle.

7. 7

   Place the casserole dish on the oven rack. Pour so much hot water into the mould until the moulds are filled with water to approx. 2⁄3 Let the sweet dessert set in the hot oven for 50-60 minutes. Remove, let it cool down, cover with cling film and chill for 2-3 hours.

8. 8

   We love crunchy caramel layers. Let's go! Sprinkle each layer of cream with 1 tablespoon of sugar and caramelise with a kitchen gas burner until golden brown. While doing this, always swing the gas burner back and forth so that the sugar does not burn.

9. 9

   Et voilà - ready is your crème brûlée! Unexpectedly easy, right?