Creme brûlé

The recipe of of this famous spoon dessert is present in French cookbooks since the seventeenth century with the name of crème anglais and probably derives from the English burnt cream served at Trinity College in Cambridge, with the logo of the prestigious British school hot-ironed on the surface.

It is based on yolks eggs, fresh cream, and vanilla, it is cooked in small single-serving cocottine in a double boiler and then covered with sugar and caramelized thus forming a sugar crust.

What do you need

500 ml of fresh cream

4 yolks

1 vanilla pod

1 tablespoon of orange liqueur

100 grams of sugar

2 tablespoon of Brown sugar

How to proceed

Pour the cream into a thick-bottomed pot, add a vanilla pod cut lengthwise and bring to a boil.

Pour the cream into a thick-bottomed pot, add a vanilla pod cut lengthwise and bring to a boil.

As soon as the cream has reached the boiling point, remove it from the heat and add it little by little, through a sieve in order to filter the vanilla seeds, to the egg and sugar mixture.

Stir to mix the ingredients well.

Pour the mixture into small baking dishes and put them to cook in a bain-marie in a pan containing boiling water and covering the cocottine up to half of their height Cook the creme brûlée in a preheated oven at 160 ° C for about 60 minutes.

Let the pan with the creme brûlée cool completely, then put them in the fridge until ready to serve.

When serving the creme brûlée, sprinkle the surface of each baking dish with brown sugar and caramelize the surface under the hot grill of the oven for a few minutes.

As soon as the crust forms on the creme brûlée, let it cool and serve on the table in the baking dishes.