Creme brulee

Creme brulee is one of those classic junk food dishes whose recipe is worth memorising. The only limit is your imagination when it comes to flavouring and varying your creme brulee.nbsp;egg yolk 0.5 dl sugar

Sugar crust

2 tbsp white sugar

Tip: Creme brulee can be flavoured with fruit llä. In the recipe, replace 2 tablespoons of milk with Bonne fruit puree.

Start the creme brulee by separating the yolks. Whisk in the whiskä texture to break up. Make the milk mixture in a water bath; put the water in a saucepan and place it in a suitable bowl, which can be glass or steel. Measure the ingredients into the bowl (without the yolks) and the vanilla pod, cut in half (or vanilla sugar). Add the milk mixture and whisk.

When the milk has been whisked in, whisk in the egg yolks a few at a time. Bring the creme brulee mixture to the boil and then remove to a simmer.

Heat the oven to 150°C. Pour the creme brulee mixture into the ovenproof dishes. Place the pans in a larger dish and make a water bath, i.e. pour hot water into the bottom of the dish until it is halfway up the sides of the small dishes.

Bake the creme brulee in the bottom rack of the oven for about 35 minutes. Drain, wrap and transfer to the fridge to rise, even for the next baking.

Serving the crème brûlée: Just before serving, take the pans out of the cupboard, sprinkle a little sugar on the surface of each pan and burn the sugar surface with a toaster (gas burner) until crispy. If you don’t have a tofu, you can do this step under the red oven resistors, keeping the oven door open all the time and watching the sugar surface melt and crisp up. Serve the creme brulee as soon as the inside is still cold and the top is still warm.

This is a collaboration with Bonne Juomat Ltd.

The creme brulee is served in the oven.