Easy Crème Brûlée - Crème brûlée facile

This crème brûlée might not be the most traditional one, but I find the classic recipe (especially the cooking process) to be actually quite difficult to master. These crèmes brûlées are as generous and much easier to make. I strongly recommend using a blowtorch rather than a grill to melt the sugar into the famous crispy caramel layer which gives the crème its name- I like mine rather thin, but you can of course make yours thicker!

Serves 4 - The crème (but not the caramel layer) can be made the day before. Keep in the fridge.

Preparation time : 10 mn - Refrigeration time : 2 hours - Cooking time : around 30 mn

Difficulty : *

Baking equipment needed :

- one cooking blowtorch

Ingredients:

- 6 eggs yolks

- 50 cL (2 cups) double or heavy cream

- 100 gr caster sugar

- 1 vanilla pod

- brown or demerara sugar (around 8 tablespoons)

Instructions:

- Split the vanilla pod, scrape off the seeds (put them aside in a mixing bowl), and put in a saucepan with the cream. Bring to a boiling point on a low heat but do not let boil.

- In a mixing bowl, whisk together the egg yolks, sugar and vanilla seed until light and fluffy. (Picture 1)

-Still beating, pour the cream over the eggs and sugar (you can use a sieve to hold the pod). Beat vigorously to avoid cooking the yolks. (Picture 2)

- Divide the batter into 4 ramekins. You can fill them up to the top - the cream should not rise. Place them into a large dish and fill the dish with simmering water to just under the top of the ramekins. Cook in this bain-marie for 25 to 35 mn. The cream should be just set, still trembling in the middle, and not too golden.

(Pictures 3 & 4)

- Let the crèmes cool down and place them in the fridge for at least two hours. Once they are cold, sprinkle some brown sugar over, and burn with a blowtorch. (Picture 5)If you want extra crispiness, burn one layer, then sprinkle some more sugar and repeat the operation. Serve immediately.