INGRÉDIENTS
Vanilla - 1 bean
Cream 35%-375 ml (1 ½ cups)
Egg yolks-4
Granulated sugar-60 g (¼ cup), a little more for caramelization
Very hot water- As per your taste
METHOD
- Preheat the oven to 170°C (325°F).
- Using a small knife, cut the pod in half lengthwise and gently scrape the inside to extract the seeds.
- In a saucepan, mix the vanilla seeds with the cream and, over medium high heat, bring to a low boil without creating too much foam. Once boiling, remove the mixture from the heat. Stir the mixture and leave it to infuse for 10 minutes.
- Meanwhile, whisk the egg yolks and sugar together until they thicken and become a lemon yellow color.
- Pour the hot cream over the egg and sugar mixture using a spatula. Mix gently until the mixture is homogeneous.
- Pour the mixture into ramekins through a sieve. The ramekins should be ¾ full. Skim the top with a paper towel if necessary.
- Place the ramekins in a baking dish. Pour the very hot water into the baking dish, halfway up the ramekins. Bake for 35 to 40 minutes or until the cream is almost set.
- Leave them to cool then refrigerate the ramekins for at least 3 hours.
- When ready to serve, pour a small amount of sugar on top of the crème brûlées, then caramelize with a torch or in the oven.
