Bouchon vanilla crème brulée

Bouchon vanilla crème brulée
Serves: 12
  • 750ml cream
  • 250ml milk
  • 10 egg yolks
  • 180g caster sugar
  • 1 vanilla pod
  • To serve:
  • Brown sugar
  1. Preheat the oven to 120C/Gas ½.
  2. Warm the cream and milk together gently in a pan and then remove from the heat.
  3. In a mixing bowl, beat the egg yolks and mix in the sugar.
  4. Gradually add the warmed cream, mixing thoroughly, then add the seeds from the vanilla pod.
  5. Pour the mixture into 12 dishes (up to 2cm deep) and sit them in a deep tray (or a couple of trays) filled with water half way up the dishes (bain marie) and bake for approx. 20 mins.
  6. When the brûlées are set to the point that they still wobble when you shake the pan, remove them from the oven.
  7. Leave to cool for at least a couple of hours.
  8. Before serving, sprinkle a layer of brown sugar on the top of the brûlées and use a blow torch to caramelise.


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