Creme Brulee

Crème brûlée is a classic French dessert with a smooth vanilla cream topped with a crunchy layer of caramelized sugar. Perfect for impressing guests or treating yourself!

Ingredients

• 5 dl whipping cream

• 1 vanilla pod

• 1 dl granulated sugar

• 4 egg yolks

• 1/2 cup raw sugar (for caramelization)

1. Prepare the vanilla : Cut the vanilla pod lengthwise and scrape out the seeds with a knife. Place both the seeds and pod in a saucepan with the whipping cream.

2. Heat the cream : Bring the mixture to a simmer over medium heat. Stir occasionally to make sure the cream doesn't boil. Remove the saucepan from the heat and let cool slightly.

3. Beat egg yolks and sugar : In a large bowl, beat egg yolks and granulated sugar until the mixture is light and fluffy.

4. Mix together : Pour the cream mixture into the egg yolk mixture, stirring constantly. Then strain the mixture through a fine-mesh sieve to remove the vanilla bean and any lumps.

5. Pour into molds : Divide the batter into ovenproof portion molds. Place the molds in a deep baking dish and fill the baking dish with hot water so that it reaches halfway up the edges of the molds.

6. Bake : Bake at 150°C for about 45 minutes, or until the crème brûlée has set but is still a little wobbly in the middle. Remove the molds from the water bath and let cool. Then refrigerate for at least 4 hours, preferably overnight.

7. Caramelize sugar : Sprinkle a thin layer of raw sugar over each mold. Use a burner to melt the sugar until it turns golden brown and hard. Let the sugar set for a few minutes before serving.

8. Serve : Serve crème brûlée as is or with a garnish of fresh berries for an extra touch.

Tip

• If you don't have a burner, you can place the molds under the oven's grill element on high heat for a few minutes until the sugar melts.

• For a twist, you can add some citrus zest to the cream mixture for a fresh flavor.