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Creme BruleIngredients:For 6 guests: 10 egg yolks 250 gr of caster sugar 1 litre of dairy cream 1 vanilla pod 40 gr of brown sugar
Direction:Open the vanilla pod. Take the grains out and put them in the cream. Start heating slowly. Mix the egg yolks and the caster sugar in a large bowl until the mixture becomes a light yellow color. Add the boiling vanilla cream as you mix, making sure that the mixture does not become too bubbly. Then delicately pour this new mixture through a conical sieve (always make sure that there are no bubbles forming when you make creamy desserts). Preheat the oven at 200°F (100°C). Delicately pour the creme into small individual porcelain or terracotta molds.Cook for 1 hour and 15 min, the creme should not be cooked all the way. Leave to cool and cover with brown sugar when you serve.There are 3 ways you can caramelize your cremes: Either placing them on the oven grill or using a blowlamp. PS: As for the open vanilla pods, do not throw them away, place them in a closed jar and cover them with caster sugar. That way you will always have vanilla sugar at hand for all cake and pastry recipes.
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