Creme brulee
Takes 45 minutes | Serves 6 | Rating: 5 / 5
A personal take on the classic dessert, featuring a creamy vanilla base with a caramelized sugar top and fresh raspberries.
Ingredients
- 300 ml
- 300 ml
- 2 count
- 100 g
- 5 count
- 8 tablespoons
- 24 count raspberries for topping
Steps
- Pour milk, cream, and sugar into a pot. Split vanilla pods, scrape out seeds, and add both to pot. Heat until just below boiling.
- Preheat oven to 150°C with fan. Place serving molds in a deep dish.
- Whisk egg yolks in a bowl. Strain milk mixture into yolks, stirring constantly. Return mixture to pot, heat to 84°C, stirring, until slightly thickened.
- Distribute mixture into molds, place in oven, bake in water bath at 150°C for 30 minutes.
- Cool molds, refrigerate for at least 4 hours or overnight. Before serving, sprinkle brown sugar on top, caramelize with blowtorch.
- Top with raspberries and serve.
Preparation
Finishing Touches
Nutritional Information
0 calories per serving