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This recipe is from episode 27 of Good Chef Bad Chef.
Split and scrape vanilla bean. Heat cream and vanilla, just to the boil.
Let it stand for 2 min.
Combine yolks and sugar. Do not incorporate any air.
Ladle cream onto yolks/sugar and slowly mix with a wooden spoon.
Strain and pour into cups.
Bake in a Bain Marie with lid on for approximately 1 hour at 160°C. Cool in fridge for 3 – 4 hours.
Using a blowtorch, caramelise 1 tbsp sugar into crème brûlée.
Be careful not to incorporate air into the brûlées.
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