Irresistible sweet crème brûlée for any occasion! Recipe
Ingredients
300 ml heavy cream
1 vanilla bean (or 1 tbsp vanilla extract)
375 ml milk
90 g sugar
6 egg yolks
Preparation
Mix the egg yolks with the sugar.
Beat vigorously until creamy.
Heat the milk in a saucepan and add the heavy cream.
Open the vanilla bean and remove the seeds.
Add the seeds and the vanilla bean to the milk and let it infuse for 10 minutes.
Combine the cream, sugar, and egg yolks in a bowl, and add the milk and cream, previously strained (remove the seeds and vanilla bean) and cooled. Then mix well.
Pour the mixture into individual ramekins.
Place the ramekins in a deep baking dish and fill halfway with water. Bake in a water bath.
Bake for 25-30 minutes at 190°C (375°F).
Refrigerate for 1 hour. Once chilled, sprinkle with brown sugar and toast with a kitchen torch (or using the oven's grill setting).
And it's ready!
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