Crème brûlée classique à la vanille

Ingrédients

• 500 ml heavy cream (minimum 35% fat)
• 1 vanilla bean
• 5 egg yolks (M)
• 80 g caster sugar
• 1 pinch of salt
• 4 tbsp caster sugar (for the caramel crust)

Préparation

1. 1

   Preheat the oven to 150°C (conventional oven).Split the vanilla bean lengthwise and scrape out the seeds. Put the heavy cream together with the vanilla seeds and the empty pod in a saucepan and heat over medium until just below boiling. Remove from the heat and let infuse for 10 minutes. Then remove the vanilla pod.Whisk the egg yolks with the caster sugar in a bowl until light and creamy. Add a pinch of salt.Pour the warm cream in a thin stream into the egg mixture while stirring continuously. Stir gently—you don’t want air bubbles in the custard. Skim off any foam that rises to the top with a spoon.Place the ramekins in a deep baking dish. Divide the custard evenly among the four ramekins. Then pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins. This bain-marie ensures even, gentle cooking.Carefully slide the baking dish into the oven and bake the crème brûlée for 35–40 minutes. The custard is done when the edges are set but the center still jiggles slightly when you move the dish.Remove the ramekins from the water bath and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours, or overnight if you have the time.Just before serving, sprinkle an even layer of caster sugar over each crème brûlée. Use a kitchen blowtorch to caramelize the sugar until it forms a golden, glossy crust. Move the flame constantly so the sugar melts evenly without burning.Let the caramel crust set for 1 minute and serve immediately. Tap it at the table with a spoon and enjoy that sound.