- Place the milk, cream and vanilla in a saucepan. Heat (not boil) and leave to infuse for 20 minutes.
- In a bowl, whisk the yolks with the sugar. You don’t want to whiten the mixture, just mix them well.
- Preheat your oven to 90°C.
- Once the liquids have been infused with vanilla, pour them over the yolk+sugar mixture while whisking.
- Place your 6 ramekins on an ovenproof tray and fill them 3/4 full. Bake for 1h10 at 90°C (you can also make this recipe in a large casserole dish to share, in which case the baking time will be around 1h30, to be adjusted according to thickness). The crèmes brûlées are cooked when, when you stir them, you can see that the edges are set and the center very slightly quivering.
- Allow the crèmes brûlées to cool completely before caramelizing.
- Once the creams have cooled, spoon a tablespoon of brown sugar over each and burn with a kitchen blowtorch.
Break the crust and enjoy the creams straight away.
Crèmes brûlées
- for 6 people
- 35 min
