🍮 Crème Brûlée

6 ramekins · prep 15 min · cook 40 min

Ingredients

• 500 ml cream
• 6 egg yolks
• 100 g sugar
• 1 vanilla pod
• Brown sugar (to brûlée)

Method

1. Heat the cream with the split vanilla pod, then infuse 15 min.
2. Beat the yolks with the sugar until pale.
3. Pour the hot cream over the yolks in a stream, then strain.
4. Bake in a water bath at 100-110°C for about 35-40 min (the centre should wobble).
5. Chill 4 h, dust with brown sugar and torch to caramelise.

Adapted from Recipe30 (YouTube)

Open this recipe in Fogar — shopping list, pantry, weekly menu