Crème Brûlée

Crème Brûlée

FOR 8 150 GR. CRÈME BRULLES 60 minutes
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INGREDIENTS

For the cream mixture

  • 800 gr. cream
  • 200 gr. milk
  • 170 gr. sugar
  • 190 gr. egg yolks
  • 1 vanilla pod

For burning the cream

DIRECTIONS

For the cream mixture

Heat the milk, cream, vanilla and half the sugar in a pot to reach boiling point. Allow cream to cool and mix the egg yolks with the remaining sugar in a basin using a whisk. Combine the cream with the yolks, strain through a fine sieve and divide into ovenproof bowls. Place bowls in a baking dish and add water enough so that the water level reaches half-way up the bowls. Bake at 150°C for 40-45 minutes (until the surface turns a jelly-like consistency) and place in the fridge to cool.

For burning the cream

Sprinkle the surface of the cream with sugar to form a thin crust. Burn the sugar with a flame torch until it becomes a dark caramel. Wait 2 minutes before serving so that the caramel solidifies and forms a crunchy layer.

For the cream mixture

  • 800 gr. cream
  • 200 gr. milk
  • 170 gr. sugar
  • 190 gr. egg yolks
  • 1 vanilla pod

For burning the cream

For the cream mixture

Heat the milk, cream, vanilla and half the sugar in a pot to reach boiling point. Allow cream to cool and mix the egg yolks with the remaining sugar in a basin using a whisk. Combine the cream with the yolks, strain through a fine sieve and divide into ovenproof bowls. Place bowls in a baking dish and add water enough so that the water level reaches half-way up the bowls. Bake at 150°C for 40-45 minutes (until the surface turns a jelly-like consistency) and place in the fridge to cool.

For burning the cream

Sprinkle the surface of the cream with sugar to form a thin crust. Burn the sugar with a flame torch until it becomes a dark caramel. Wait 2 minutes before serving so that the caramel solidifies and forms a crunchy layer.

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@Yiannis Lucacos

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