Crème Brulée
It is one of the most famous desserts in France. It is delicious because it is light, has a touch of vanilla and a tempting caramel.
Ingredients
-
140 ml milk
-
400 g cream
-
4 egg yolks
-
50 g caramel-filled candies
Preparation Method
- Heat the milk with the caramel sweets in a small saucepan until dissolved and stir into a paste
- Leave to cool.
- Mix the milk, cream, sugar, vanilla, and egg yolks.
- Let the dough rest overnight in the refrigerator.
- Preheat the oven (circulating air) to 100C.
- Strain the mixture through a fine sieve and fill baking tins.
- Place the molds in a deep-roasting tin.
- Place the deep baking pan in the oven and add boiling water (without water in the pans) so that the pans are half immersed in the water.
- Leave in the oven for an hour.
- Remove from the oven and leave to cool in the fridge for 3 hours.
- Just before serving, sprinkle evenly the surface with brown sugar and caramelize.
