Vanilla Bean Crème Brûlée
NOROHY CRÈME BRÛLÉE MIXTURE
- Milk 510 g
- Whipping cream 35% 2000 g
- Egg yolks 760 g
- NOROHY Vanilla 48 g
Split the vanilla and extract the seeds, then place in the milk along with the split beans.
Warm the mixture through and leave to sit overnight.
Add in the cream, yolks and sugar.
Pour the mixture into porcelain plates or dishes.
Bake at 195°F (90°C) until the crème is smooth and wobbles slightly to the touch.
Store in the refrigerator.
Sprinkle sugar onto the cooled crème brûlées.
Wipe the edges of each dessert’s container, then caramelize, sprinkle with sugar a second time, and caramelize again.
If you would like to bring out the best in your Norohy vanilla using this recipe, it is available for you to download!Download a PDF of the recipe