Crème brûlée is a classic and refined dessert. Start by preparing 4 individual ramekins intended for cooking the crème brûlée. In a large bowl, whisk together 5 egg yolks and 100 grams of sugar until frothy and slightly paler in tone.
Then take a fragrant vanilla pod. Open it in half carefully so as not to lose any of its precious seeds. Use the tip of a knife to scrape the insides and collect the fragrant seeds.
Add these seeds directly to the bowl with the egg and sugar mixture. Stir everything to distribute the vanilla well. Subsequently, gradually incorporate 50 cl of full-fat liquid cream. Mix everything vigorously using a whisk to obtain a homogeneous preparation.
Gently pour this mixture into the previously prepared ramekins. Place them in an oven that you have preheated to a temperature of 100°C. Depending on the power of your oven, you may need to raise it up to 140°C. Leave to cook for approximately 1 hour.
Once the cooking time has elapsed, remove the ramekins from the oven and let them cool to room temperature. Then put them in the refrigerator for about 2 hours so that the cream sets well.
Once your cream is well set, you can proceed to caramelization. Sprinkle brown sugar over the cream. There are several methods for caramelizing crème brûlée:
Use a kitchen torch to burn the sugar directly.
Place the creams under the grill of a very hot oven for a few moments. If you choose this option, place the creams in the freezer for 15 to 20 minutes before caramelizing them to prevent them from heating up too much.
Use a heated round iron found in some crème brûlée kits sold with the ramekins.
Finally, keep in mind not to burn your custards until you are ready to serve them. If you do this in advance, the sugar crust will lose its crunch.
To vary the flavors, don’t hesitate to flavor your creams with orange blossom water, for example. This touch of originality will certainly delight your guests.
