Recipe Vanilla bean creme brulee : Practical and Delicious

Recipe Vanilla bean creme brulee : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Vanilla bean creme brulee. You are currently reading Recipe Vanilla bean creme brulee : Practical and Delicious. This recipe is the creation of the chef Michelle Southan. Recipe Vanilla bean creme brulee requires 15m, cook 40m and serve 4. Caution: allergy Contains milk, egg and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Made with real vanilla, this baked custard with a caramelised-sugar top is devilishly good.

Ingredients:

6 Ingredients

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  300ml pouring cream
  
  
  


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  250ml (1 cup) milk
  
  
  


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  1 vanilla bean, split
  
  
  


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  5 egg yolks
  
  
  


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  70g (1/3 cup) caster sugar
  
  
  


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  1 tbsp raw caster sugar
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 150C/130C fan forced. Bring cream, milk and vanilla bean almost to the boil in a saucepan over medium heat.
  
  
  


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  Step 2
  
  
  
  
  Remove the vanilla bean. Scrape the seeds from the bean into the cream mixture. Discard the bean.
  
  
  
  
  

  
  
  

  
  


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  Step 3
  
  
  
  
  Meanwhile, whisk the egg yolks and caster sugar in a heatproof bowl until well combined.
  
  
  
  
  

  
  
  

  
  


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  Step 4
  
  
  
  
  Whisk the cream mixture into the egg mixture. Strain into a jug. Divide among four 185ml ovenproof ramekins.
  
  
  
  
  

  
  
  

  
  


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  Step 5
  
  
  
  
  Place ramekins in a roasting pan. Add boiling water to reach halfway up the sides. Bake for 35 minutes or until just set
  
  
  
  
  

  
  
  

  
  


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  Step 6
  
  
  
  
  Cool slightly. Cover. Place in fridge for 4 hours, until set. Sprinkle raw sugar over custards. Caramelise with a kitchen blowtorch.
  
  
  
  
  

  
  
  

  
  

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