Stéphane Reynaud

Crème Brûlée

Crème Brûlée

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Preparation info
  • For

    8

    Crème Brûlées
    • Difficulty

      Easy

    • Ready in

      40 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Pouring cream 1 l
  • Sugar 150 g
  • Egg yolks

Method

  1. Whisk the egg yolks with the sugar until pale and thick.
  2. Split the vanilla pod in two, heat the cream and add the vanilla. Off the heat, mix the cream with the egg yolk mixture and pour into the ramekins.
  3. Cook in a bain-marie in the oven for 30 minutes at