Crème Brûlée

Chef hat transparent

Beat the egg yolks, (white) sugar and the seeds of the vanilla pod in a mixing bowl umtil creamy. Bring milk and cream togehter to a short boil. Then mix the liquid with the egg/sugar/vanilla seed-mix. Distribute the mixture to 4 crème brûlée dishes. 

Preheat the oven to 150 degree. Put the 4 dishes in a deep baking tray. Pour hot water into the baking tray so that the dishes are standing in a „waterbath“. Bake for 40 minutes. Then take the dishes and let them cool down in a fridge.

Spread an even layer of brown sugar onto the crème brûlée. Then caramalise it with a kitchen blowtorch.


© Markus Fuchs 2018