Ready in: 3:25 h
Preparation time: 10 min.
Created on: 06.11.2018
Last changes: 21.02.2019
- Put the sugar in the blender jug and, with the measuring beaker in place, pulverise for 10 seconds/speed setting 8. If necessary, use the spatula to scrape the icing sugar down the inside of the blender jug and repeat this step. Then decant.
- Pre-heat the oven to 120 °C. Score open the vanilla pods lengthways and scrape out the pulp. Heat the room-temperature milk, vanilla pulp and the pod in the blender jug, with the measuring beaker in place, with the reverse button/5 minutes/speed setting 1/100 °C. Decant the resulting vanilla milk into another container and allow the flavour to infuse for 10 minutes. Clean the blender jug thoroughly and rinse with cold water several times.
- Then mix the egg yolk and icing sugar in the cold blender jug, with the measuring beaker in place, for 1 minute/speed setting 3. Attach the mixer attachment, add the room-temperature cream and, with the measuring beaker in place, mix everything for 30 seconds/speed setting 4. Add the lukewarm vanilla milk without the vanilla pod and, with the measuring beaker in place, beat again for 40 seconds/speed setting 3.
- Pour the cream into ovenproof ramekins and place them in a deep baking tray. Put the baking tray in the oven and pour hot water into the baking tray so that it comes three-quarters of the way up the sides of the ramekins. Leave the mixture to set for 1 hour in the hot oven. Remove the ramekins and allow the cream to cool.
- Before serving, sprinkle a thin layer of brown sugar on top of the cream and caramelise using the kitchen blowtorch. Serve the crème brûlée immediately.
Bon appétit with Monsieur Cuisine