Crème brûlée is a classic at home when I have guests.
Make it the night before and take it out of the fridge just before serving.
Burn off the sugar, garnish with berries and mint and serve.
For updates, follow the blog on these social media platforms:
- 4 egg yolks
- ½ dl sugar
- 4 dl cream
- 1 vanilla bean
- 4 tbs Brown sugar
- Slowly boil the cream and vanilla bean. Stir together egg yolks and sugar until the mixture forms a band and has turned pale yellow. Beat the cream mixture in the egg yolks in a thin stream while stirring vigorously (this so that the egg yolks do not coagulate). Divide this into 4 bowls. Bake in an oven at 175 degrees for 30 minutes or until stiff. Try with a skewer or match, if nothing is stuck on the needle they are done.
- If the molds are high (3-4cm), you can reduce the baking time to get a creamy consistency in the middle, this is seen if you try with the baking needle in the middle and it is stuck a bit.
- You can make Crème Brûlée the day before, and then you only need to have brown sugar on and caramelise it in the oven under the grill or use a ski burner before dinner