Crème brûlée

1. The day before, whisk in a bowl egg yolks with sugar. Split the vanilla pod lengthwise into two halves, run the tip of the knife down the length of the pod and collect seeds. Add them to the mixture above with milk. Whisk again and fold whipping cream. Preheat oven 100°C (th. 3/4).

2. Run cold water under 6 small ramekins, leave on a drainer without wiping.

3.  Fill each ramekin to the top with custard mixture. Add 1/3 water to a large baking dish and place ramekins.

4. Bake for 1 hour 15 minutes, then remove from water and let cool at room temperature. Transfer in the fridge until the next day. Before serving, sprinkle with crystal sugar and place in oven broiler for a few minutes until it is caramelized. Serve immediately.

Discover another crème brûlée : 

Coffee crème brûlée

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