Ingredients
Method
- 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
Nutrition
Notes
Tips: Stek i vannbad på 160°C for silkeglatt konsistens — vann rundt formene regulerer temperaturen og hindrer at eggemassen skiller seg. La avkjøles i kjøleskap i minst 2 timer før servering.
Oppbevaring: Oppbevares i kjøleskap i 2 dager. Karamelliser sukkertoppet rett før servering — aldri på forhånd.
FAQ: Bruk en kjøkkenbranner for jevnt, knasende karamellisert sukkerlag. Beveg brenneren i sirkel for å unngå brent sukker på ett sted.