Créé avec l’IA
Crème Brûlée
45 min Moyen
Ingrédients
4 Portions
- heavy cream2 cups
- vanilla bean1 piece
- egg yolks6 pieces
- sugar1/2 cup
- waterfor the water bath as needed
- additional sugar for caramelizing top6 teaspoons
Instructions
- 1
Preheat your oven to 325°F (162°C).
- 2
Pour the heavy cream into a saucepan. Split the vanilla bean lengthwise and scrape the seeds into the cream. Add the bean pod to the cream as well. Heat over medium until it comes to a simmer, then remove from heat and let the vanilla infuse for about 15 minutes.
- 3
In a mixing bowl, whisk the egg yolks and sugar together until well blended and slightly thickened.
- 4
Remove the vanilla bean pod from the cream and slowly pour the cream into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
- 5
Strain the mixture through a fine sieve into a large bowl, skimming off any foam or bubbles.
- 6
Divide the custard mixture evenly among ramekins, filling them about 3/4 full.
- 7
Place the ramekins in a large baking pan and carefully pour hot water into the pan to come halfway up the sides of the ramekins (water bath).
- 8
Bake in the preheated oven for 40 to 45 minutes, or until the custards are set but still slightly wobbly in the center.
