1 large dish for to place the ramekins in for the water bath
6 ramekins or one large dish
1 kitchen torch
Preparation
Preheat oven to 325°F (160°C). In a saucepan, heat 2 cups (500ml) of cream and add the vanilla seeds, obtained by scraping the vanilla pod with a knife, and bring to a boil
In a small bowl, mix the 6 egg yolks and 1/4 cup (50g) of sugar
Once the cream begins to boil, pour the cream over the mixture while whisking
Filter
Fill 6 ramekins and place them in a water bath
Bake 25 minutes
Let cool then refrigerate for 4 hours
Right before serving, sprinkle each ramekin with brown sugar and caramelize with a kitchen torch. Wait 1 minute and serve
Variation: you can also serve the crème brulée "family style"
