Ingredients: Makes 6
- 500 g. of heavy whipping cream
- 125 g. of milk
- 8 egg yolks
- 130 g. of sugar
- 1 Tbsp. of vanilla extract
Directions
To prepare the creme brulee, first pour the milk and cream into a saucepan, add the vanilla bean and the seeds. Then bring gently to a boil. Meanwhile, put the egg yolks in a bowl with the sugar.
Gently mix the egg yolks with a whisk (or a wooden ladle), taking care not to beat them so as not to make them frothy. When the mixture of milk and cream has come to a boil, remove the vanilla pod and pour it into the bowl with the egg yolks, stirring constantly to obtain a homogeneous mixture. It will turn out very liquid.
Arrange 6 small oven pots in a pan with a high edge. Fill the cocotte with the mixture obtained, which you have previously filtered with a sieve. Then you will have to pour boiling water into the pan to cover a third of the height of the casseroles, to cook the cream in the oven in a bain-marie. Bake in a preheated static oven at 284 F° for about 70 minutes, until the surface is golden and compact
Once the cocotte are taken out of the oven, sprinkle the surface with sugar and use a torch to obtain a crunchy and caramelized crust. Alternatively, you can put the casseroles in the oven under the grill for a few minutes. Your creme brulee is ready to be enjoyed
