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CRÈME BRÛLÉE
BY CHEF CHRISTIANE TRILCK – RICHEMONT MASTERBAKER
Serves 8 pers
Preparation Time 10 mins | Cooking Time 30 mins
INGREDIENTS |
- 2 whole eggs
- 4 egg yolks
- 150gm sugar
- 840ml whipping cream
- 2 scraped out vanilla pods
- 2 whole eggs
- 4 egg yolks
- 150gm sugar
- 840ml whipping cream
- 2 scraped out vanilla pods
PREPARATION |
- Pre-heat the oven to 150C. Scale all ingredients.
- Mix the sugar with the whole egg, egg yolk and scraped out vanilla pods.
- Add the liquid whipping cream and mix until the sugar has dissolved.
- Fill the mixture into the ramekins.
- Place the ramekins in a water bath on a baking tray.
- Place the baking tray with the ramekins in the oven and bake for around 30 minutes.
- After baking the liquid mixture should be fully set. If not fully set yet, keep it in the oven for a few more minutes until fully set.
- Then remove the crème brulee and place in the fridge to cool down.
- Once the crème brulee is cold sprinkle a thin layer of brown sugar on top and caramelize the sugar with a blow torch.
- Serve the crème brulee immediately.
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