Making Creme Brulee is a HUGE challenge for me.  I finally decided to give it a try though and the results were actually decent.  Unfortunately I don’t have a torch so I had to sprinkle the top with brown sugar and put it under the broiler for a few minutes.  Voila!

Serves 8 (170 ml ramekins): 1 l cream (35% fat) 2 vanilla beans 12 egg yolks 180 g sugar

Brown or granulated sugar to caramelize top.

In a medium-sized saucepan bring to boil over low heat the heavy cream combined with the vanilla beans and the vanilla beans’ seeds. Remove from heat and let it rest for 15-30 minutes. Remove vanilla beans. Whisk the egg yolks with the sugar until thick. Gently pour the cream over the egg mixture while stirring. Bring to low heat until the mixture sticks t the back of a spoon. The mixture shouldn’t boil (ideally it should be below 85ºC). Remove from heat and pour the mixture into the ramekins. Cover with film wrap and refrigerate overnight. To serve put a thin layer of granulated or brown sugar atop each custard.and use a blow torch to caramelize it. (OR sprinkle with the sugar and put under the broiler for 3 to 4 minutes)

This should be a quick procedure to avoid the heating of the crème.

Ramekins could be refrigerated for 1 hour (maximum). Recipe from FlagranteDelicia Share on Facebook Tweet Follow us Share Share Share Share Share