Creme Brulee
Silky baked custard with a brittle caramelized sugar topping.
Ingredients
- heavy cream 33%500 ml
- egg yolk5 pcs
- sugar100 g
- vanilla (pod)1 pcs
- cane sugar (for crust)60 g
Instructions
Beat the egg yolks with sugar until pale yellow.
Heat the cream with vanilla to about 70°C, without boiling.
Pour the hot cream into the yolks in a thin stream while whisking, then strain.
Pour the custard into ramekins.
Bake in a water bath at 150°C for 35-40 minutes, until the custard still trembles slightly.
Chill for 4 hours, sprinkle with cane sugar, and caramelize with a torch.
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