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Crème brûlée Recipe
 
Recipe
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Crème brûlée
Total time: 30 to 60 minutes

Preparation time: 10 minutes
Cooking time: 45 minutes+
 

 
Difficulty: Easy
Ingredients
For 4 ramekins

- 4 egg yolks
- 60-75 g (4-5 Tbsp.) granulated sugar, to taste
- 1 vanilla bean, split, or a few drops of vanilla extract
- 200 ml (3/4 cup) whole milk
- 200 ml (3/4 cup) heavy cream (35%)

For caramelizing
- 4 Tbsp. brown sugar
Method
  1. In a bowl, whisk the sugar and egg yolks until thick and pale.
  2. In a small saucepan, heat the milk and cream with the split vanilla bean and bring to a boil. Remove immediately from the heat and leave to infuse for 10 minutes.
  3. Scrape the seeds from the vanilla bean with the tip of a knife; add the seeds to the cream mixture to enhance the flavor.
  4. Pour the milk-cream mixture into the egg yolk mixture while whisking well, but without making it foamy.
  5. Pour the mixture into the ramekins.
  6. Bake in a preheated 100° C (210° F) for about 45 minutes. The secret of the recipe is in the cooking: it should be long, slow and even. Shake the ramekins gently to see if the custard is set, or use the tip of a knife. Cool.
  7. Before serving, cover the surface with a thin layer of brown sugar and caramelize with a torch, salamander or special crème brûlée iron.
 
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