Preparation:
- Bring the cream to a boil together with the sugar and the vanilla pod, split lengthwise and scraped. Put it aside.
- Gently whisk the egg yolks, then slowly pour in the hot mixture in a thin stream while stirring constantly. It’s important to pour it in gradually – if you add it too fast, the mixture may curdle and the yolks will set.
- Pour the combined mixture into porcelain cups or ramekins. Place them on a deep baking tray and pour cold water into the tray. Cover with a second, shallower tray, put into the oven, and bake according to the instructions on the display.
Chef's suggestion:
You can fit around 30 cups on the baking tray. If you want to prepare fewer portions, use a smaller baking dish and cover tightly with a lid or aluminium foil. Crème brûlée is prepared in a water bath, so it’s very important that the temperature and the accumulating steam don’t escape from the baking dish.
Crème brûlée
