Creme brulee – a creamy, sweet dessert made from egg yolks and cream.
Ingredients
- Heavy cream (36%): 500 milliliters
- Egg yolks: 6 pieces
- Vanilla bean: 1 piece
- Granulated sugar: 3 tablespoons
- Brown sugar: 2 tablespoons
Preparation
Pour the cream into a saucepan, add the seeds extracted from the vanilla bean, and heat the cream until it reaches a boil, then let it cool.
Beat the egg yolks with the granulated sugar. Remove the vanilla seeds from the cream and slowly add the cream to the yolks in small portions, stirring gently with a spoon.
Lightly grease the ramekins with butter and fill them to 3/4 of their height with the mixture. Preheat the oven to 120 degrees Celsius, place the ramekins inside, and bake for 50-60 minutes.
Chill the dessert, then sprinkle brown sugar on top of the cold crème brûlée. Place the desserts in a preheated oven at around 200 degrees Celsius until the sugar caramelizes.
