Crème brûlée is the French answer to caramel pudding. Crème brûlée is a smart dessert to serve when you have guests, because you can make most things ready the day before, so that you only add sugar on top and caramelize it with a brûlée burner when serving. The sugar should lie like a crunchy, crispy layer on top.
2 dl whole milk
2 dl cream
5 tablespoons sugar
1 tablespoon vanilla sugar
1 vanilla bean
4 light egg yolks
4 tablespoons sugar
Boil milk, cream, sugar, vanilla sugar and vanilla bean divided lengthwise. It's smart to let it boil very slowly, because then the vanilla bar will have time to give off a lot of flavor. Cool the mixture slightly and stir in lightly beaten yolks. Strain the mixture into refractory portion forms, which are put in a skillet. Pour boiling water into the skillet so that it stands halfway up on the molds. Bake in the oven at 150 degrees, until solidified. It takes about 40 minutes.
When serving, it is sprinkled on sugar, which is caramelized with a brûlée burner. If you don't have it, you can put the molds a few minutes under the grill element in the oven until the sugar is caramelized about 3 minutes, but then you need to take good care so that the sugar does not get burned.
You can decorate them very easily, with a mint leaf, as I have done here, or with fresh berries.
It tastes delicious with a good dessert wine, for example a Sauternes.
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