- Put the milk, cream, and vanilla in a saucepan. Heat (do not boil) and then leave to infuse for 20 minutes.
- In a bowl, whisk the egg yolks with the sugar. You don’t need to whisk until the mixture turns white, just mix well.
- Preheat your oven to 180°C.
- Once the liquids have infused with vanilla, pour them over the egg yolk and sugar mixture while whisking.
- Place your 6 ramekins on a baking sheet and fill them 3/4 full. Bake for 1 hour and 10 minutes at 90°C (you can also make this recipe in a large gratin dish to share, in which case the cooking time will be around 1 hour and 30 minutes, to be adjusted according to the thickness). The crème brûlées are cooked when, when you shake them, you see that the edges are set and the center is very slightly wobbly.
- Allow the crème brûlées to cool completely before caramelizing them.
- Once the creams are completely cool, sprinkle a tablespoon of brown sugar over each one and caramelize them using a kitchen blowtorch.
- Break the crust and enjoy the creams immediately.
Creme brulee
- for 6 people
- 35 min
