|Preparation||Resting||Cooking||Start to finish|
|23 min.||3 hours 45 min.||30 min.||4 hours 38 min.|
|1||Into a pan pour 250 ml milk, 250 ml cream, and 1 vanilla pod, cut in half lengthways, and all the small black seeds inside added to the milk+cream mix.
Bring to the boil over medium heat.
Remove from heat, cover and leave the vanilla to infuse for about 10-15 minutes.
|2||Meanwhile, in the solid shelf of your oven (or a deep baking sheet), put a large sheet of paper.
The paper is there to prevent boiling water to making bubbles when cooking, and so keep the cream smooth.
|3||Place your dishes on it.||2 min.|
|4||In a bowl put 6 egg yolks and 60 g caster sugar.
Preheat oven to 302°F (150°C).
|5||Mix quickly with a whisk or a maryse.
Contrary to popular belief, you should not them beat until they become white, otherwise your cream will be full of foam.
|6||Pour the vanilla milk onto into the egg mixture while stirring.||2 min.|
|7||Stop stirring as soon as mixed.|
|8||Rinse pan and pour contents of bowl back into pan through a strainer...||5 min.|
|9||... to remove all pieces of vanilla pod, but NOT the small black grains (so not too fine a strainer).|
|10||Your cream is ready for cooking.|
|11||A little trick: If you want the little black vanilla seeds to be well distributed in the cream, you must prevent them to fall in the bottom of the pots, which inevitably comes with a liquid preparation as it.
The trick is therefore a slightly pre-cook of the cream over low heat, like a real custard sauce (crème anglaise), to thicken a little, until we can trace with his finger on the spatula and the line stay (as pictured). Note: If you do this, reduce the oven cooking time to about 15 minutes.
|12||Divide cream between dishes, put in the oven, and pour boiling water into the tray.
Cook for about 20 minutes, until creams are just cooked but still soft.
|13||Remove from oven, allow creams to cool for about one hour, then refrigerate for at least two hours.
Creams should be really cold.
|14||This is THE delicate moment, burning...
Pour a tablespoon of sugar on top of cream, and burn it like on this small demonstration video.
Note: the best tool for burning cream is a blow-lamp. If you don't have one, see below how to use your grill.
|15||In the end you should get the famous thin brown crust all over the surface of the cream.|
|16||Put the cream back in the fridge for about 30 minutes for caramel to set and become crunchy, and the cream cold again.
Reheat crust a few seconds before serving your guests with the perfect crème brulée: cold cream with a fine layer of hot crunchy caramel.
For 6 crèmes : 4.34 €
Per crème : 0.72 €
|Cream: You can get more informations, or check-out other recipes which use it, for example: Crunchy verrines, Quartet of brassicas with cream , Leek and fresh tuna tart, Nanou's tuna tart, "Day After Pork Belly" Soup, ... [All]|
|Milk: You can get more informations, or check-out other recipes which use it, for example: Mustard baps, Potato Waffles with Smoked Salmon, Chocolate cream, Household cake (Gâteau de ménage), Toasted almond cake, ... [All]|
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Muffin dough, Rice pudding with fruit and nuts, "BN style" chocolate-filled biscuits, Pancake batter, Crêpes Suzette, ... [All]|
|Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Dauphinoise potatoes with Serano ham, Crème de foie gras, Pain perdu, Apple and almond gratin, Steamed leeks with morel sabayon, ... [All]|
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