Creme Brulee

1

Let's prepare the necessary ingredients.

2

Pour cream into a saucepan. Add vanilla sugar.
Bring the cream to a boil, stirring occasionally, but do not boil.
Remove the saucepan from the heat and cool the cream slightly by covering the pan with cling film (for 10–15 minutes).

Ideally, creme brulee is prepared with a vanilla bean. But since we didn’t have any, we replaced it with vanilla sugar. If you are preparing a dessert with a vanilla pod, then you need to cut the pod lengthwise into two halves, scrape off the seeds with a knife and put them, along with the pod, in a saucepan with cream. If the pod is large, you can use half.

3

Grind the yolks well with sugar.

4

Gradually pour hot cream into the yolks, stirring constantly. Then strain the mixture through a fine sieve.

5 We try not to beat the yolk-cream mass, but to mix it, in order to avoid the formation of air bubbles.

6 Pour the resulting mass into small ceramic baking dishes.

7 Place the molds in a large mold or baking sheet with high sides.
Carefully, trying to prevent water from getting into the creme brulee, pour water (boiling water) into the pan. The water should come up to about the middle of the small ramekins.
Place the baking tray with the molds in an oven preheated to 170 degrees. Bake for 40–45 minutes.
To check readiness, you can gently shake the mold; when shaking, the creme brulee should shake slightly like jelly.

8 Remove the finished creme brulee from the oven and cool. Then put it in the refrigerator for 2-4 hours.

9 Sprinkle the cooled dessert with a thin layer of brown sugar (about 1.5-2 tsp per mold).

10 Using a special flambéing gun, heat the sugar until caramelized.

11

If you don’t have a special gun, you can put the molds under the grill in the oven for 5-7 minutes.

12

Cool the finished dessert completely in the refrigerator and enjoy.

13 Bon appetit!