Madagascar vanilla crème brûlee
The famous dessert of any good French bistro: rich cream flavoured with vanilla from Madagascar cooked in a water bath and finally topped with a thin layer of sugar burnt with a torch.
IngredientsRecipe for 4 persons
For the crèmes brûlées
Preparation time: 30 min
Preheat your four at 270 °F
- Crèmes brûlées preparation
Cut vanilla bean in half lengthwise and scrape the inside with a knife to extract the seeds. In a saucepan, combine cream, vanilla seeds, vanilla bean and bring to boil. Remove from the heat, add in the white chocolate, the cream and mix well until melted. In a large bowl, mix egg yolks and sugar with a whisk. Filter vanilla milk using a sieve directly on the eggs and sugar mixture. Mix well. Divide the resulting liquid into ramekins and place them in a large dish. Pour boiling water into the dish to create a water bath and bake for about 45 minutes or until custards are set. Place in the refrigerator for 2 hours.
- To serve
Sprinkle brown sugar on your ramekins. Burn it using a torch.
The crèmes brûlées are ready when you give them a gentle tap and that the center has a texture that resembles Jello. Do not overcook as you could get the texture of scrambled eggs.