1. Split the vanilla pods, scrape the seeds and
paste and put in the cream. Heat up on a low flame.
2. In a bowl “whiten” the egg yolks and the sugar
with a whisk and then add the very hot cream (not
boiling); stir trying not to make any froth. Strain
this mixture (optional) once again try not to make
any froth.
3. Preheat the oven to 120°C.
4. Pour the cream in your small individual dishes
(porcelaine or earthenware). Cook in a bain-marie
for 1h1/4. The cream must be shivering (barely set).
Leave to cool in the bain-marie to room temperature.
5. Just before serving sprinkle evenly with
cassonade and caramelize your crème brûlée using
either of two methods:
(1) under the grill of your oven turned to
maximum heat or
(2) with the traditional red hot iron (like a
branding iron heated to red in hot coals).– fine
palates can detect the flavour and smell of the gas.
Do not use a gas blow-torch or you will cause spot
burns and impart the flavour of the gas to the
caramel.
Note: Do not discard the vanilla pods,
instead place them in an airtight container and
cover them with 500gr of caster sugar. This way
you’ll have some vanilla-flavoured sugar always
ready for your patisserie dishes. |
