A good crème brûlée is characterised by the caramelised layer of sugar on top that cracks when you tap it with your spoon. Carefully caramelise the sugar layer, so that it doesn’t burn. Serve the crème brûlée just after burning the sugar, so that the hard layer doesn’t have time to soften.
Table of Contents
|As Needed||cane sugar|
- Slice open the vanilla pod and scrape out the seeds. Put them in a pan together with the cream and bring to the boil.
- Beat the egg yolks with the sugar until smooth.
- Carefully pour the heated cream mixture into the egg yolk mixture and reheat until it thickens. Little tip: do this very slowly
- Pass the mixture through a fine sieve and divide between moulds.
- Bake au bain marie for 35 minutes in an oven preheated to 105°C.
- Create the caramelised layer of cane sugar after the crème has cooled down.
- Variation tip: to create the Spanish version crema catalana, replace the vanilla with lemon and cinnamon.
- As a dessert on its own with components of citrus and vanilla.
- As a dessert on its own with components of caramel and cinnamon.