France's prized desert on your table!

Ricardo Crême brûlée

INGREDIENTS

1. 2 1/4 cups (560 ml) 35% cream
2. 1 vanilla pod - or - 5 ml (1 tsp) vanilla extract
3. 5 egg yolks
4. 1/4 cup (60 ml) sugar
5. 1/4 cup (60 ml) additional sugar

PREPARATION

1. Preheat the oven to 325 °F (160 °C ).
2. In a saucepan, heat the cream for 5 minutes with the vanilla pod cut in half without boiling, just to infuse the vanilla. Scrape the vanilla beans and mix them with the cream. If you are not using vanilla pod, simply add the vanilla essence to the hot cream.
3. In a bowl, whisk the egg yolks and sugar. Add the hot cream while stirring. Pour the preparation into 4 créme brûlée dishes with a capacity of 3/4 cup (180 ml) or into ramekins.
4. Cook in a double boiler. To do this, place the créme brûlée dishes in a baking dish. Pour hot water up to 3/4 the height of the dishes or ramekins. Bake 40 minutes.
5. Let cool and refrigerate to cool completely. Sprinkle the additional sugar and caramelize quickly using a créme brûlée iron or a torch. We could also caramelize the créme brûlée under the oven's very hot broiler. Serve immediately.