Bouchon vanilla crème brulée
Author: Bouchon Bistrot
Serves: 12
Ingredients
- 750ml cream
- 250ml milk
- 10 egg yolks
- 180g caster sugar
- 1 vanilla pod
- To serve:
- Brown sugar
Method
- Preheat the oven to 120C/Gas ½.
- Warm the cream and milk together gently in a pan and then remove from the heat.
- In a mixing bowl, beat the egg yolks and mix in the sugar.
- Gradually add the warmed cream, mixing thoroughly, then add the seeds from the vanilla pod.
- 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.
- When the brûlées are set to the point that they still wobble when you shake the pan, remove them from the oven.
- Leave to cool for at least a couple of hours.
- Before serving, sprinkle a layer of brown sugar on the top of the brûlées and use a blow torch to caramelise.
