Creme Brulee

Method

1. 1
   • heavy cream5 dl
   • vanilla extract1 tbsp

   Warm the vanilla cream — Heat the oven to 150C. Warm the cream with the vanilla until steaming but not boiling, then set aside.

2. 2
   • heavy cream5 dl
   • egg yolk5
   • white sugar80 g

   Make the custard base — Whisk the yolks with the 80 g of sugar until pale, then slowly pour in the warm cream while whisking. Strain the custard into four ramekins.

3. 3

   Bake in a water bath — Set the ramekins in a roasting tin, pour hot water halfway up their sides, and bake for about 40 minutes until just set with a slight wobble. Chill for 3 hours.

   ⏱40 min
4. 4
   • white sugar80 g

   Caramelize the sugar topping — Just before serving, sprinkle each custard with a tablespoon of sugar and caramelise under a hot grill or with a blowtorch until a crisp amber shell forms.