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Crème brûlée

A good crème brûlée is characterised by the caramelised layer of sugar on top that cracks when you tap it with your spoon. Carefully caramelise the sugar layer, so that it doesn’t burn. Serve the crème brûlée just after burning the sugar, so that the hard layer doesn’t have time to soften.

Makes 1400g.

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Allergens and dietary requirements

  • Cow's milk
  • Lactose
  • Egg
  • Vegetarian

Ingredients

2
vanilla bean
1
l
whipping cream
240
g
egg yolk
200
g
granulated sugar
as needed
cane sugar

Scale recipe

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