I really love crème brûlée. The only major disadvantage of this dessert is that they are always too small. I must honestly admit that I always have more than 1 crème brûlée dessert in a restaurant.
Recipe for 6 desserts. Not necessarily for 6 people 😉
Ingredients:
500 ml. cream
5 egg yolks
80 gr. sugar + extra for burning
vanilla pod or vanilla extract/paste
Additional supplies:
Crème Brûlée burner
Preparation:
Preheat your oven to 135°C (fan).
Mix the egg yolks and sugar in a bowl.
Cut open the vanilla pod and scrape out the marrow. Put this together with the whipped cream and the stick in a pan. Heat this together on the fire. Do not let it boil, as soon as you see small bubbles appear on the edge it is hot enough.
Remove the vanilla pod from the pan.
Add the whipped cream to the eggs while beating. Keep beating well.
Now divide the mixture among the bowls. If you have a lot of bubbles, you can remove them by running the burner over them.
Boil water. Place the ramekins in a large oven dish and fill it with hot water to just below the edge of your dessert ramekins. Make sure that no water gets into the desserts.
Place the whole thing in the warm oven.
Leave this in the oven for an hour. Check whether they are not too thin. They should be set, but still a little wobbly.
Remove the desserts from the oven and let them cool on a rack to room temperature. Then place the desserts in the refrigerator for at least 3 hours. Preferably all night.
Remove the desserts from the refrigerator just before serving. Put a thin layer of sugar on it. Turn this well to distribute the sugar evenly and burn the sugar with your gas burner. The sugar is allowed to caramelize slowly.
Serve immediately. The sugar coating should really say “crack”.
Enjoy your meal.
