Crème brûlée vanilla
CRÈME BRÛLÉE MIXTURE
- Milk 125g
- Sugar 85g
- Whipping cream 350g
- Egg yolks 5 pieces
- NOROHY Vanilla bean 2 pieces
Split the vanilla in half. Add the seeds and the pod to the milk and leave to infuse in the refrigerator for the at least two hours.
Remove the beans and heat the milk and the sugar.
Pour over the whipping cream and egg yolks previously mixed and poor into crème brûlée molds. lmmediately bake in an oven at 248 ° F (120° C) for about 30 minutes until the cream is wobbles slightly in the centre of the mold.
Store in the refrigerator.
At serving time, place brown sugar on top of each cream and burn the sugar with a blowtorch.
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