Crème brûlée francesa clásica

Ingredientes

• 480 ml double cream (heavy cream)
• 1 tbsp vanilla bean paste (or vanilla bean)
• 5 large egg yolks
• 100 g granulated sugar (divided)

Preparación

1. 1

   --- Make the Custard ---

2. 2

   Simmer cream and vanilla bean paste. Add cream and vanilla bean paste to a medium saucepan, and on medium heat, bring to a simmer. As soon as you see bubbles around the edge, remove the pan from the heat

3. 3

   Whisk egg yolks and sugar. Whilst the cream mixture is heating, add egg yolks and half the sugar to a separate mixing bowl. Using a hand-held electric whisk, whisk until the mixture thickens and is pale

4. 4

   Temper eggs. Whilst whisking the egg mixture continuously, pour the cream mixture slowly into the eggs until fully added and combined

5. 5

   Sieve mixture. Pass the mixture through a fine mesh sieve into a jug. This removes any bits of egg that might have snuck through and ensures a super smooth custard.Using a large spoon, scrape off the foam from the top of the mixture and discard

6. 6

   --- Bake the Custard ---

7. 7

   Prepare the pan. Lay a couple of pieces of paper towel into the base of a deep baking dish. Place 5 ramekins into the base of the baking dish. Using the jug to pour, divide the mixture evenly into the ramekins

8. 8

   Surround ramekins with boiling water. Place the baking tray in the oven. Pour boiling water from a kettle into the baking dish surrounding the ramekins until the water reaches approximately two-thirds up the side of the ramekins

9. 9

   Bake for 35-40 minutes. When the custard is set around the edge but still has a jiggle in the middle, the crème brûlées are ready. As it cools and chills, the custard will set.

10. 10

    Chill. Remove the baking tray from the oven. Carefully lift the ramekins from the baking tray and set them on a wire rack to cool to room temperature. Refrigerate for at least 4 hours.

11. 11

    --- Brûlée the Custard ---

12. 12

    Sprinkle sugar and caramelise. When ready to serve, sprinkle one teaspoon of the remaining sugar over the surface of each crème brûlée and spread it evenly.Use a kitchen blow torch to caramelise the sugar until it becomes a deep amber colour and is bubbling. Allow the sugar to cool and create a brittle crust. Serve immediately.