Ready in: 3:15 h
Preparation time: 10 min.
Created on: 06.11.2018
- Put the sugar in the blender jug and, with the measuring beaker in place, reduce to icing sugar 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 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. Clean the blender jug thoroughly.
- 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 cream and, with the measuring beaker in place, mix everything for 30 seconds/speed setting 4. Add the lukewarm 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 in a deep baking tray. Put the baking sheet 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