Vanilla crème brulee
With Gillaume Nicoli
Time: 1 hour 15 mins
210g fresh cream
35g caster sugar
1 vanilla pod
2 egg yolk
4 brown sugar coffee spoon for caramel
Warm up the milk and cream (before boiling) add the vanilla pod to infuse.
Leave the pod in the liquid for 30 min.
Mix the egg yolk with sugar, then add the vanilla milk and cream on it.
Pour into the ramequin sprinkle brown sugar
Then put in the oven for 1 hour at 100 degrees.
(TX: 30 June 2011)