Here’s a simple and quick dessert: crème brûlée! Quick, because if you’re really in a hurry, you can perfectly well mix the ingredients cold. I flavoured this cream with vanilla (of course, it’s my guilty pleasure) and tonka bean, which brings a touch of subtlety. Give in to temptation 🙂
The ideal way to caramelise the sugar is to use a small blowtorch, which can now be found just about anywhere at reasonable prices (€10-15). But if a sudden craving for crème brûlée strikes and you don’t have a blowtorch, you can pop your cream under your very hot oven grill for a few moments. The downside of this method is that the cream will warm up…
Ingredients & preparation
1 component · Full recipe
Crème Brûlées
Ingredients
- 4 egg yolks
- 400 ml (13.5 fl oz) full-fat liquid cream
- 60 g (2.1 oz) sugar
- 1 vanilla pod
- ¼ tonka bean
Preparation
1
Preheat your oven to 160°C / 325°F.
2
In a bowl, whisk the egg yolks with the sugar until the mixture turns pale.
3
In a saucepan, heat the cream with the vanilla seeds and split pod. Finely grate a quarter of a tonka bean into the pan. Bring everything to the boil.
4
Pour the contents of the saucepan into the bowl, stirring as you go. (I use a fine-mesh sieve to strain the mixture.)
5
Pour the mixture into crème brûlée dishes.
6
Place the dishes in a deep roasting tin or the oven drip tray and pour in water to reach halfway up the sides of the dishes.
7
Bake for approximately 30–35 minutes. The cream should still be slightly wobbly in the centre when it comes out of the oven.
8
Leave to cool completely, then refrigerate for at least 6 hours.
9
Just before serving, sprinkle with brown sugar and caramelise with a kitchen blowtorch.
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