Crème Brûlée
A classic French dessert with a creamy custard base and a caramelized sugar crust.
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- •1 cup Full cream milk
- •1 cup Heavy whipping cream
- •4 Egg yolks
- •1 Vanilla podSeeds removed
- •1/2 cup White sugar
- •Brown sugarFor caramelization
- 1
Preheat the oven to 100°C (210°F).
5 min
- 2
In a pan, combine full cream milk and heavy whipping cream. Add the seeds and pod of the vanilla.
5 min
- 3
Bring the mixture to a boil, then remove from heat and let it cool for 10-15 minutes.
15 min
- 4
In a bowl, gently mix egg yolks with white sugar until slightly pale.
5 min
- 5
Gradually add the cooled milk mixture to the egg yolks, stirring gently to avoid foam.
5 min
- 6
Strain the mixture into a pouring container.
2 min
- 7
Pour the mixture into low-profile ramekins.
2 min
- 8
Bake in the oven for 45 minutes until set around the edges and slightly wobbly in the center.
45 min
- 9
Cool to room temperature, then refrigerate for at least 2-3 hours.
3h 0m
- 10
Before serving, sprinkle brown sugar on top and caramelize using a blowtorch or broiler.
5 min
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Pizza
Any style of pizza