Creme brulee
Ingredients
For 4 to 6 people
• 250 ml cream
• 250 ml whole milk
• 1 vanilla pod, halved lengthwise
• 5 egg yolks
• 2 tablespoons sugar
• brown sugar for
Caramelize
preparation
Bring the milk, cream and vanilla pod to the boil in a saucepan and leave to steep for 15 minutes. Beat the egg yolks with the sugar until creamy and stir in the vanilla cream, pour into fireproof molds and leave to set in the oven for about 30 minutes at 120 to 130 °C in a drip pan filled with 2 cm of warm water or in a casserole dish (do not brown). Allow the cream to cool and then chill in the refrigerator for at least another two hours, preferably overnight. Preheat the Beefer or WeGrill on a low setting, turn the rack down.
Sprinkle the cream evenly with brown sugar and place the molds in the grill. Bake the cream for about 20 seconds until the sugar has liquefied and is lightly browned. Do not let it get too dark, otherwise the sugar will become bitter.
FIRE&FOOD Issue 4-2015
