Crème brûlée

Serves 2
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Directions

  1. 1Cut a vanilla bean in half with a knife, and remove the seeds.
  2. 2Cut a vanilla bean in half with a knife, and remove the seeds.
  3. 3Cut a vanilla bean in half with a knife, and remove the seeds.
  4. 4In a pot, add the whipping cream, the vanilla bean and the vanilla seeds.
  5. 5In a pot, add the whipping cream, the vanilla bean and the vanilla seeds.
  6. 6In a pot, add the whipping cream, the vanilla bean and the vanilla seeds.
  7. 7Mix over low heat.
  8. 8Mix over low heat.
  9. 9Mix over low heat.
  10. 10In a bowl, mix the egg yolks with the sugar with a whisk.
  11. 11In a bowl, mix the egg yolks with the sugar with a whisk.
  12. 12In a bowl, mix the egg yolks with the sugar with a whisk.
  13. 13Add a little of the whipping cream mixture to temper the egg yolks with the sugar.
  14. 14Add a little of the whipping cream mixture to temper the egg yolks with the sugar.
  15. 15Add a little of the whipping cream mixture to temper the egg yolks with the sugar.
  16. 16Pour this over the hot cream.
  17. 17Pour this over the hot cream.
  18. 18Pour this over the hot cream.
  19. 19Stir constantly, first over low heat.
  20. 20Stir constantly, first over low heat.
  21. 21Stir constantly, first over low heat.
  22. 22Remove the vanilla bean.
  23. 23Remove the vanilla bean.
  24. 24Remove the vanilla bean.
  25. 25Over medium-high heat, mix vigorously with the whisk until it has the desired consistency.
  26. 26Over medium-high heat, mix vigorously with the whisk until it has the desired consistency.
  27. 27Over medium-high heat, mix vigorously with the whisk until it has the desired consistency.
  28. 28Pour the mixture into a ramekin.
  29. 29Pour the mixture into a ramekin.
  30. 30Pour the mixture into a ramekin.
  31. 31Cover with plastic wrap.
  32. 32Cover with plastic wrap.
  33. 33Cover with plastic wrap.
  34. 34Place in a bucket with ice for half an hour to cool.
  35. 35Place in a bucket with ice for half an hour to cool.
  36. 36Place in a bucket with ice for half an hour to cool.
  37. 37Remove the plastic and add sugar on top.
  38. 38Remove the plastic and add sugar on top.
  39. 39Remove the plastic and add sugar on top.
  40. 40Melt the sugar with a torch.
  41. 41Melt the sugar with a torch.
  42. 42Melt the sugar with a torch.
  43. 43Add raspberries, blueberries and mint to decorate.
  44. 44Add raspberries, blueberries and mint to decorate.
  45. 45Add raspberries, blueberries and mint to decorate.
  46. 46Refrigerate for half an hour.
  47. 47Refrigerate for half an hour.
  48. 48Refrigerate for half an hour.

Ingredients

  • vanilla bean from Papantla
  • vanilla bean from Papantla
  • vanilla bean from Papantla
  • cup whipping cream
  • cup whipping cream
  • cup whipping cream
  • 2 egg yolks
  • 2 egg yolks
  • 2 egg yolks
  • 50 grams sugar
  • 50 grams sugar
  • 50 grams sugar
  • raspberries
  • raspberries
  • raspberries
  • blueberries
  • blueberries
  • blueberries
  • mint
  • mint
  • mint

Equipment

knifepotmeasuring cupspatulaballoon whiskbowlsplastic wrapbuckettorchtweezer

Tips

  • Refrigerate for a day or place in a bucket of ice for half an hour to cool quickly
  • Be careful not to burn the sugar too much.