Crème brûlée

Ingredients

• 500ml Heavy cream
• 100g Granulated sugar
• 5 Egg yolks
• 1 Vanilla bean
• 2 EL Brown sugar (for caramelizing)

Instructions

1. Preheat oven to 150°C (300°F). Slit the vanilla bean lengthwise and scrape out the seeds.
2. Heat cream, 50g sugar, and vanilla seeds (along with the empty pod) in a saucepan until steaming, but not boiling. Remove from heat and let infuse for 15 minutes.
3. In a separate bowl, whisk the egg yolks with the remaining 50g sugar until the mixture is light and creamy.
4. Remove the vanilla pod from the cream mixture. Slowly pour the warm cream into the egg yolks, whisking constantly. Strain the mixture through a fine-mesh sieve.
5. Pour the custard into four ramekins. Place the ramekins in a roasting pan and fill the pan with boiling water halfway up the sides of the ramekins.
6. Bake in the preheated oven for about 35-40 minutes, or until the edges are set and the center still jiggles slightly. Remove from the oven, take out of the water bath, and let cool completely, then refrigerate for at least 2 hours or overnight.
7. Before serving, sprinkle 1/2 tablespoon of brown sugar over each crème and caramelize with a kitchen torch until the sugar is melted and golden brown. Serve immediately.

Nutrition