Classic crème brûlée

Step 1/5

• 1 vanilla bean
• 100 ml whole milk
• 400 ml heavy cream

• oven
• cutting board
• knife
• pot

Preheat oven to 120°C/250°F. Split and scrape vanilla bean. Add milk, heavy cream, vanilla bean seeds, and the scraped vanilla bean pod to a pot and bring to a boil. Remove vanilla bean pod from the pot.

Step 2/5

• 5 egg yolks
• 80 g sugar

• bowl
• whisk

Add egg yolks and some sugar to a bowl and whisk until foamy. Stream in the hot milk and cream mixture while whisking continuously.

Step 3/5

• pot
• 6 ramekins

Set the bowl over a pot of simmering water and heat while whisking constantly for approx. 10 min., or until the mixture thickens. Fill the mixture into ramekins.

Step 4/5

• baking sheet (deep)
• oven

Place ramekins on a deep baking sheet, and pour in approx 1 in./2.5 cm of water around the ramekin dishes. Bake at 120°C/250°F for approx. 35 min. Remove from oven and let cool completely.