Desserts · Finnish
Crème brûlée
Crème brûlée is a classic French dessert treat that is surprisingly easy to make. See the tip below on how to make a crispy sugar crust on desserts even if you don't have a kitchen blowtorch available.
Smarrig KitchenMachine-translated, original language: Suomi.
Method
- 1
Split the half vanilla bean. Scrape out the seeds using the back of a chef's knife. Place the seeds and the pod into a saucepan along with the cream and milk.
- 2
Slowly heat the mixture to a boil.
- 3
Combine the egg yolks and sugar in a bowl, and whisk them lightly for a moment. Pour the hot cream-milk mixture into the egg mixture in a thin stream. Stir constantly and thoroughly, but do not whisk too much to prevent foam from forming on the surface.
- 4
Pour the mixture through a sieve into individual ramekins.
- 5
Place the ramekins in a deep baking dish. Transfer to the oven. Pour hot water into the baking dish so that it reaches halfway up the sides of the ramekins.
- 6
Bake on the lower rack of the oven at 150 °C for 35–45 minutes, until the mixture still wobbles slightly when shaken. Let cool in the refrigerator for 2–3 hours.
- 7
Just before serving, sprinkle cane sugar on top. Caramelize the sugar with a blowtorch to create a crispy, golden crust on the desserts. See also the tip.