Time: 3 hours 30 minutes
Complexity: average
Servings: 6

This delicate vanilla crème brûlée with a pleasant caramel flavor will be the perfect addition to any celebration. It's so easy to make, you'll be able to make it right away. The ingredients are simple: cream, sugar, vanilla, and egg yolks. For preparing and serving crème brûlée, it's best to use individual ceramic ramekins. Bake the crème brûlée in them, then sprinkle the surface with sugar and toast it with a blowtorch. The dessert turns out beautiful, with a golden caramel crust and a pleasant, silky texture.

Ingredients:

• 1 liter of heavy cream
• 1 vanilla bean, cut in half and scrape out the seeds
• 1 cup vanilla sugar, divided
• 6 large yolks
• 2 liters of hot water

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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cream, vanilla pod, vanilla sugar, eggs

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Preparation:

Step 1
• Preheat oven to 160°C.
Step 2
• In a medium saucepan, combine the cream, vanilla bean, and seeds and bring to a boil over medium heat. Remove from the heat, cover, and let sit for 15 minutes. Remove the vanilla bean and set it aside for another use.
Step 3
• In a medium bowl, whisk together 1/2 cup sugar and egg yolks until the mixture begins to lighten. Stir constantly, gradually adding the cream. Divide the mixture among 6 ramekins (each 200-220 ml in capacity). Place them in a baking dish. Pour enough hot water into the dish to come halfway up the ramekins. Bake until the crème brûlée is set but still jiggly in the center, about 40-45 minutes.
Step 4
• Remove the molds from the baking pan and refrigerate for at least 2 hours or up to 3 days. Remove the crème brûlée from the refrigerator at least 30 minutes before toasting the sugar on the surface. Divide the remaining 0.5 cup vanilla sugar evenly among the 6 molds and spread evenly over the crème brûlée. Using a blowtorch, toast the sugar until crisp. Let the crème brûlée sit for at least 5 minutes, then serve.

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