Crème brûlée

serve for 6

 INGREDIENTS: ts = teaspoon tbsp = tablespoon 

50 cl whole liquid cream (Krem fløte)

100 gr sugar

6 egg yolks

6 tbsp brown sugar

1 vanilla pod

PREPARATIONS:

•  Cut the vanilla pod in half to extract the seeds 

• Heat the cream over low heat with the pods and leave to infuse 

• Beat the yolks and sugar + the vanilla seeds vigorously to obtain a frothy mixture 

• Gradually pour the warm and filtered cream over the yellow / sugar mixture, mixing continuously 

• Preheat the oven to 160 ° C 

• Put the cream in a small round mould and cook in a bain marie for 30 to 35 minutes, the cream should shake like a flan (the water of the bain marie should be already hot) 

• Take out of the oven, put the creams in the fridge for at least 1 hour

• Pour a layer of sugar on top and let caramelize with your blowtorch

Astuce : the thickness of the cream should be around 2 cm.