Crème brûlée

From: gimmesomeoven , 20minutes.fr 
 
 This classic crème brûlée recipe is much easier to make homemade than you might think! 
 
 
 
 Prep 
 ⏱️ 0:20 
 
 
 Cook 
 ⏱️ 0:40 
 
 
 Yields 
 🍴 6 servings 
 
 
 
 Ingredients 
 
 
 
 6 egg yolks 
 
 500 ml cream (35% fat) 
 50 g sugar 
 1 vanilla bean, split lengthwise (or 1 teaspoon vanilla extract) 
 6 tablespoons of brown sugar (for caramelization) 
 
 
 Instructions 
 
 
 
 
 Heat the oven to 160 C. 
 
 On a baking dish, place 6 ramekins side by side. 
 Set the kettle to boil the water. Once boiling, fill the baking dish with water until to almost submerge the ramekins. 
 Add the cream to a saucepan. S crape the seeds from a vanilla bean into the cream. Bring the cream with vanilla seds to almost simmering , then remove from heat. 
 While the mixture is heating, whisk the egg yolks with sugar in a separate bowl. 
 When the cream reaches the desired temperature, slowly pour the cream into the eggs while continuously whisking the eggs. 
 Strain the mixture through the strainer into a clean bowl. 
 Fill the ramekins with the mixture. 
 Bake for 25-35 minutes . Or until the custard is still slightly jiggly but the centers are barely set. The center of the custard should reach 70 C. 
 Cool the ramekins in the fridge for at least 4 hours . 
 Remove the ramekins from the fridge, add a spoon of sugar to each of them. Use the torch to caremelize the sugar . 
 Enjoy! 
 
 
 
 If you don't know what to do with the leftover egg whites try the Angel Food Cake !