For 6 guests:
10 egg yolks
250 gr of caster sugar
1 litre of dairy cream
1 vanilla pod
40 gr of brown sugar
Open the vanilla pod. Take the grains out and put them in the cream. Start heating slowly.
Mix the egg yolks and the caster sugar in a large bowl until the mixture becomes a light yellow color. Add the boiling vanilla cream as you mix, making sure that the mixture does not become too bubbly. Then delicately pour this new mixture through a conical sieve (always make sure that there are no bubbles forming when you make creamy desserts).
Preheat the oven at 200°F (100°C). Delicately pour the creme into small individual porcelain or terracotta molds.Cook for 1 hour and 15 min, the creme should not be cooked all the way.
Leave to cool and cover with brown sugar when you serve.There are 3 ways you can caramelize your cremes: Either placing them on the oven grill or using a blowlamp.
PS: As for the open vanilla pods, do not throw them away, place them in a closed jar and cover them with caster sugar. That way you will always have vanilla sugar at hand for all cake and pastry recipes.
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