Usuba
Vanilla Crème Brûlée
A delicate dessert with a crispy caramel crust. Creamy vanilla cream is prepared in a double boiler and served chilled. A simple recipe for homemade preparation.
- Total
- 60 min
- Standard serving
- 163.8 g
Ingredients
Total 4
Instructions
- 1
Step 1
Heat the cream in a saucepan over low heat. Add the vanilla beans and pods, do not bring to a boil. Let the cream cool slightly.
- 2
Step 2
Rub the egg yolks with sugar without whisking.
- 3
Step 3
Pour half of the cream into the egg yolks and stir quickly. Add the remaining cream and mix. Do not whip. Pass the mixture through a fine sieve.
- 4
Step 4
Pour the mixture into molds. Cook in a water bath in the oven at 140 °C for 30 to 50 minutes. Check for doneness by gently shaking the mold — the center should tremble slightly.
- 5
Step 5
Cool the crème brûlée and refrigerate for several hours or overnight.
- 6
Step 6
Before serving, sprinkle with brown sugar and create a caramel crust using a kitchen torch or under the grill.
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