Creme Brulee

1. Split the vanilla bean in half. Scrape the inside and mix with the sugar.

 

2. In a bowl, combine the egg yolks, sugar and vanilla.

 

3. Gently add the milk and cream, which have been heated in a saucepan until it comes to a boil, and stir.

 

4. Fill the drip pan of the oven with water (about 1 cm high) and preheat the oven to 150 ° C (th.5). Pour the cream into 4 ramekins, which you place in the drip pan. Cook for about 1 hour (to find out if your creams are cooked, stick a knife in it, it should come out clean).

 

5. Let the cream cool out of the oven before placing the ramekins in the refrigerator for at least 3 hours. When the creams are cold, sprinkle them with brown sugar and pass the ramekins for a few seconds under the grill in a very hot oven or with a kitchen torch so that the sugar caramelizes. Serve lukewarm.