French
Crème Brûlée
A delicate vanilla custard with a crispy caramel crust
Tempo60 min
Porzioni4
Calorie399 kcal
LivelloMedio
Ingredienti
- panna da montare 33%500 ml
- tuorlo d'uovo5 pz
- zucchero100 g
- vaniglia (baccello)1 pz
- zucchero di canna (per la crosta)60 g
Istruzioni
1
Beat the egg yolks with the sugar until pale yellow in colour.
2
Heat the cream with vanilla to 70 °C (do not boil).
3
Pour the cream into the yolks in a thin stream; strain.
4
Pour into ramekins.
5
Bake in a water bath at 150 °C for 35–40 min — the custard should wobble slightly.
6
Chill for 4 hours; sprinkle with cane sugar and caramelise with a torch.
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