Preview

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.

Note

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.

Ingredients

Recipe for 12 servings

For the crèmes brûlées

1 Liter(s)

35% cooking cream

300 Ml

Milk

8 Unit(s)

Egg yolk

2 Unit(s)

Egg

300 Gr

Sugar

Vanilla

1 Clove(s)

Madagascar vanilla

Caramel

65 Gr

Brown sugar

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.

Cooking schedule

Class with similar recipe

Tuesday, January 27th 18:00 to 21:00

Plateau Mont-Royal

100 $ / pers.

CUISINE DU MONDE

Journey through Brasserie kitchens as in Paris. Bubbles offered on arrival.

Beef hanger, with roasted fingerling potatoes, mushrooms fricassée with garlic and béarnaise sauce |
Asparagus cream, fresh goat cheese and Espelette pepper |
Vanilla crème brûlee |

More information

0 / 12

100 $ / pers.

12 places disponibles

Saturday, January 31st 18:00 to 21:00