Crème brûléeTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:245.2 kcal
Proteins:3.7 g
Fats:15.8 g
Carbohydrate:23 g
Fibers:0 g
Sugar:21.5 g
Cholesterol:195.2 mg
Sodium:35.5 mg
Calcium:84.7 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
4
egg yolks
60
g
granulated sugar
1
ml
vanilla bean, split, or a few drops of vanilla extract
200
ml
whole milk
200
ml
heavy cream (35%)
**For caramelizing
60
ml
brown sugar
METHOD
- In a bowl, whisk the sugar and egg yolks until thick and pale.
- In a small saucepan, heat the milk and cream with the split vanilla bean and bring to a boil. Remove immediately from the heat and leave to infuse for 10 minutes.
- Scrape the seeds from the vanilla bean with the tip of a knife; add the seeds to the cream mixture to enhance the flavor.
- Pour the milk-cream mixture into the egg yolk mixture while whisking well, but without making it foamy.
- Pour the mixture into the ramekins.
- Bake in a preheated 100° C (210° F) for about 45 minutes. The secret of the recipe is in the cooking: it should be long, slow and even. Shake the ramekins gently to see if the custard is set, or use the tip of a knife. Cool.
- Before serving, cover the surface with a thin layer of brown sugar and caramelize with a torch, salamander or special crème brûlée iron.
