Crème Brûlée
Place the cream in a bowl with the splitted and scraped vanilla pod. Leave to infuse overnight (not compulsory but provides a more vanilla flavor).
Place the vanilla cream on the heat and bring to a simmer.
Combine the yolks and the sugar and mix (there is no need to blanch the mixture)
Pour the warm cream over the egg yolk / sugar mixture, filtering the vanilla pod using a fine colander and mix.
Do not throw away the vanilla pod, rinse it with water and then dry it. You can then grind it into a powder and use it in your desserts.
Leave to stand for 5 minutes then remove the foam that has formed on the surface using a spoon (this will lead to a smooth cream after going to the fridge)
Serve in ramekins and place in the fridge for a few hours.
Cover with brown sugar and caramelize with a blowtorch or using the grill of your oven (230°C at the highest position).
The sukrin gold will become transparent before caramelizing, do not be surprised.
Ingredients
Directions
Place the cream in a bowl with the splitted and scraped vanilla pod. Leave to infuse overnight (not compulsory but provides a more vanilla flavor).
Place the vanilla cream on the heat and bring to a simmer.
Combine the yolks and the sugar and mix (there is no need to blanch the mixture)
Pour the warm cream over the egg yolk / sugar mixture, filtering the vanilla pod using a fine colander and mix.
Do not throw away the vanilla pod, rinse it with water and then dry it. You can then grind it into a powder and use it in your desserts.
Leave to stand for 5 minutes then remove the foam that has formed on the surface using a spoon (this will lead to a smooth cream after going to the fridge)
Serve in ramekins and place in the fridge for a few hours.
Cover with brown sugar and caramelize with a blowtorch or using the grill of your oven (230°C at the highest position).
The sukrin gold will become transparent before caramelizing, do not be surprised.
Peanut mugcake
