I’m embarrased to tell you that even though I simply love Crème brûlée and often order it when eating out, New Year’s Eve 2006 was the first time I ever made it. To our joy it came so out delicious that we licked our molds until they were clean! Crème brûlée is French for “burnt cream” and it’s basically just vanilla custard with a hard crunchy caramel topping. At some restaurants they still call it Crème brûlée despite lacking the hard caramel topping, even though the correct name should be Crème caramel, so I always have to ask. If it’s withouth the hard caramel topping, I order something else because the best part of Crème brûlée is to crack the crunchy topping with your spoon and discover the soft vanilla custard.
Crème brûlée for two
225 ml whipping/double cream
1 vanilla pod
25 gram caster sugar
2 egg yolks (about 30 gram)
4 tsp brown sugar
Heat the oven to 170 degrees C. Cut the vanilla pod in half lenghtwise and scrape out the seeds. Put the vanilla seeds in a sauce pan together with the cream and let simmer for a few minutes over low heat. Remove from heat and allow to infuse for 10 minutes.
Beat the egg yolks with the sugar until pale and fluffy. Gently combine with the cream mixture and pour into 2 small ovenproof molds (225 ml). Place into a roasting or baking pan and carefully pour enough water into the pan to come halfway up the sides of the molds. Bake for about 30 minutes, they shuold be set at the edges and wobbly in the center. Remove from pan, and let the molds cool in room temperature before allowing them to chill in the fridge for at least 4 hours.
Before serving, sprinkle the molds with 2 teaspoons of sugar each. Shake the molds carefully so that the sugar covers all of the custard. Caramelise, using a kitchen blowtorch (or place under the grill in the oven for a few minutes, just make sure it won’t burn and don’t forget to keep the oven door open). If using a kitchen blowtorch, work fast and move it all the time so you won’t burn the sugar on your precious custards! :-) Serve and enjoy!