Crème Brulée à la Vanille Bourbon

Crème brulée is definitely one of my favorite French desserts. I LOVE the combination of the creamy, rich custard with the crispy caramel topping. The classical Vanilla version is my favorite one. creme brulee
My favorite walks around Paris, always finish in yet another little place where we can have a Crème brulée. No matter if it is a summer, winter, rainy or snowy night, the Crème brulée always makes it special.

The best is to prepare it a day before but it truly doesn’t require lot of  work. You will be surprised how simple it is.

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For 4 portions (around 100ml each) you will need:
♥  300ml cream (at least 30% fat)
♥  45g homemade vanilla sugar (3 tablespoons)
♥  1 little vanilla pod
♥  3 egg yolks
♥  1 whole egg
♥  sugar for topping (around 1 teaspoon/portion)

1. Pour the cream and vanilla sugar into the saucepan. Cut the vanilla pot longwise using a knife remove the little grains from inside. Add them to the cream. Bring everything to the boil on a medium heat. As soon it gets to the boil put it off the stove and cover. Leave rest for about 1 hour.

2. In a bowl beat the eggs.

3. Bring the cream to the boil again. As soon it gets to the boil pour it over the eggs while beating all the time. You should get a homogeneous liquid. Pour it into your oven proof dishes. You need to bake it at 90-110’C for about 40-60min (until it get stiff). In order to keep the temperature constant I put my creme brulee dishes into a bigger oven proof dish and fill it with water.

4. Leave your creme brulee to cool down. The best is to leave it overnight in the fridge. 5min before serving sprinkle is with thin layer of sugar (when it is too thick it will be difficult to caramelise). Using a torch caramelise the sugar.
(You might also put into preheated to the maximum temperature oven in the highest position.)