Creme Brulée

Ingrediens

700 g whipping cream 300 g milk 200 g sugar 250 ml egg yolk 1 vanilla pod, scraped caster sugar

Preparation

1 Mix the cream and milk with the vanilla and slowly warm it in a pan on the stove to extract the flavour. 2 Mix the egg yolk and sugar well until the sugar crystals have dissolved. 3 Pour the warm milk and cream into the egg mix whilst mixing slowly. 4 When mixed, transfer the mix back to the pan and return to a medium heat. Cook gently whilst constantly stirring till the mix reaches a temperature of 65C. This will thicken the mix slightly and keep the vanilla seeds suspended in the mix. 5 Pour into ramekins and bake in the oven. 6 Leave to cool completely. 7 Before serving, generously spread caster sugar evenly on the top of each ramekin and carefully heat it with a blow torch until the sugar is nicely caramelised.

Bake using the following cooking steps

Preheat - 120C - 1 minute

Insert product (set a timer)

CombiSpeed - 110C - 50% humidity for 15 - 20 minutes

Note: The brulées should have a slight wobble in the middle when removed from the oven.

Chef's tip

For a different style of flavour add 1 broken lemongrass stick and 30 g of peeled ginger to the milk and cream when first heating. This gives a fragrant summer taste.

Download recipe Creme brulées

Jens Bach Sørensen

Culinary Support

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