Vanilla crème brûlée

Recipe: Vanilla crème brûlée

Vanilla crème brûlée recipe, it is the most delicate creme brulee cooking in this recipe, if you have the opportunity to have farm-fresh eggs to make your cream, it will have a more beautiful color. I like to perfume my crèmes brulees, to vary the tastes and aromas, here we had beautiful vanilla pods, which were impatiently awaiting a good bath in a fluid cream, they infused for 15 minutes, just enough to perfume at will vanilla crème brûlée. Nothing better for a dessert than a vanilla cream.

Recipe ingredients

Vanilla crème brûlée recipe for 4 people:
1/2 liter of 33% quality liquid cream
3 egg yolks and 1 whole
2 vanilla pods
90 g sugar
4 tablespoons of brown sugar

Instructions

Split the vanilla pods lengthwise.
Scrape using a knife tip to collect the vanilla beans.
Add the split pods and grains to a saucepan with the cream.
Heat the cream, once it comes to the boil, remove from the heat.
Leave to infuse for 15 minutes.
Pass through a Chinese and collect the pods, rinse them with clear water.
Separate the yellows from the whites.
Add the egg yolks then the whole egg, the sugar, whipped to mix well.
Divide among your ramekins.
Place in a bain-marie with cold water, starting with a hot oven at 220 ° C, for 30 minutes.
Be careful, this is the hardest cooking in crème brûlée. It should never boil very hard, just a few air bubbles on the surface and your cream is ready.
Let cool and put in the fridge.
Distribute the brown sugar on the ramekins and burn your sugar with a blowtorch so that it caramelizes and faces a small crust.