Prep. time: 10 minutes
Cooking time: 45 minutes
Cooling time: 2 hours

Vergeoise
This brown sugar is made from beet sugar and is white, refined sugar that’s sprayed with a darker sugar syrup to re-brown it. It is available in blonde (light) or brune (dark). If a recipe calls for vergeoise, you can use brown sugar in its place.

For the best results, we recommend shallow ramekins so that the custard cooks more quickly and evenly.

(1) You could make this recipe with granular chicory. Simply add 2 Tbsp. chicory to the simmering milk in step 1 and let infuse for a few minutes to release the flavor.

(2) The principle of crème brûlée is to serve the custard very cold with a hot crackling crust. If you don't have a torch, place the crème brûlées under the broiler or salamander set on maximum heat for a few moments. 

1.  In a saucepan, heat the milk over low heat, stirring gently until it reaches the boiling point.
2. Whisk in the cream.
3. Strain the liquid and blend in the liquid chicory. Let rest for a few minutes. The liquid should be warm but not hot for the next step in order to prevent the egg yolks from cooking. If they do, you'll have to start over.
4. In a bowl, whisk the egg yolks and sugar briskly until pale, then quickly pour in the warm (not hot) milk-cream mixture and stir without creating a foam.
5. Divide the mixture into 8 ramekins and cook in a preheated 120° C (250° F) oven for about 45 minutes, depending on the height and width of the ramekins.
6. Remove from the oven and cool. Refrigerate for at least 2 hours.
7. Sprinkle the surface of each custard generously with vergeoise or brown sugar. Caramelize with a torch (2) just before serving.