Realization
Difficulty: Easy
Preparation time: 15 min
Cooking time: 1 h
Resting time: 2 h
Total Time: 3 h 15 min
Ingredients :
5 egg yolks
100 g of sugar
50 cl of whipping cream
1 vanilla pod
PREPARATION :
In about 4 individual crème brûlée ramekins, whisk 5 egg yolks with 100 g of sugar until the mixture whitens and becomes fluffy.
Split a vanilla bean in half and scrape out the inside with a knife.
Put the seeds directly into the bowl and mix.
Gradually add 50 cl of whipping cream and mix vigorously with a whisk.
Pour the cream into the ramekins and put them in the oven preheated to 100°c (up to 140°c depending on the power of your oven) for about 1 hour.
Let cool to room temperature and then place in the refrigerator for about 2 hours to set the cream.
There are 3 ways to caramelize a crème brûlée after sprinkling it with brown sugar: Use a kitchen flashlight.
Put the creams under the grill of a very hot oven for a few moments (if you choose this option, place the creams in the freezer for 15-20 minutes before caramelizing them).
Use a heated round iron sold in some kits with the ramekins. To finishOf course, do not burn your creams until you are ready to serve.
If you do this in advance, the cream will lose its crunchiness.
Don’t hesitate to flavour your creams with orange blossom for example.
