Informations:
Recipe tested by
VGDINNER.COM
For
Experienceds
Medium
Servings:
6
persons
Length:
10
minutes of cooking
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Ingredients:
7 egg yolks
2 pods of vanilla
150 g of sugar
25 cl of milk
7 dl of single cream
brown sugar
Making:
Open the pods of vanilla in two lengthwise. Scratch the inside with a knife.
Break the eggs. Put the egg yolks into the salad bowl with the contents of the vanilla pods.
Whip so that the vanilla is perfectly distributed.
Add the sugar. Whip until the mixture goes a little pale and forms a ribbon, without foaming.
Pour the milk, stir for 2 mn without beating. The sugar must be dissolved. Add the single cream, mix.
Filter the whole to eliminate the big parts of vanilla : only seeds have to go through.
Cover. Stand in warm place for 1 hour in order that the foam can resurface.
By means of a skimmer, remove the froth so that your crèmes brûlée can be very smooth.
Pour the cream into one or several dishes. The layer does not have to exceed 1,5 cm in thickness.
Cooking :
Put the dish or dishes on a wire rack. Bake for 45-50 mn in a preheated oven Gas 1 (100°C).
The crème has to be set but still wavering when tapping on the mould. Cool down. Put in the fridge so that the crème congeals and gets very cold.
Sprinkle a large teaspoon of brown sugar on each crème. Tap to spread it all over.
Put it under the oven grill very hot. As soon as the sugar has melt, remove from the heat.
Put in the fridge so that the sugar cool down and form a crunchy layer on top.
Bon Appétit !
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