Ingredients:
- 500 ml heavy cream 36%
- 5 yolks
- 1/3 cup of sugar
- 6 tablespoons of sugar (for caramelization)
- 2 vanilla pods
How to make crème brûlée?
Pour the cream into a saucepan, add sugar and vanilla beans. Heat the contents over low heat, stirring constantly, until the sugar dissolves. Do not bring to a boil. When the ingredients are ready, put the pot off the heat and let it cool down.
Separated from egg whites, beat the yolks with a mixer for about 30 seconds (you can also lightly beat them with a whisk). Gradually add cream to them, mixing at low speed all the time. The consistency of the mass should be smooth and fluid.
Preheat the oven to 100°C.
Pour the ready mass into small casserole dishes and put in the oven for an hour. When the cream is cold, let it cool down and put it in the fridge overnight.
Before serving the dessert, sprinkle it with sugar and heat the top layer with a burner. The Crème Brûlée surface should be lightly browned and crispy.
