- Split and scrape vanilla bean. Heat cream and vanilla, just to boil. Let it stand for 2 minutes.
- Combine yolks and sugar. Do not incorporate any air. Ladle cream onto yolks and sugar and slowly mix with a wooden spoon. Strain and pour into cups.
- Bake in a bain marie with lid on for approximately 1 hour at 160°C. Cool overnight.
- To serve place 1 1/2 teaspoons of sugar on top of each brulèe and torch until a dark caramel forms. Allow to cool for 2 to 3 minutes before serving.
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