Step 1/5
- 400 ml heavy cream
- 50 g sugar
- 1 vanilla bean
- oven
- cooking spoon
- small sauce pan
Preheat the oven to 120°C/250°F. Heat (don't boil!) heavy cream with some of the sugar and vanilla seeds until the sugar has dissolved.
Step 2/5
Next, whisk the warm mixture into the egg yolks in a large bowl.
Step 3/5
- tall baking dish or roaster
- kettle (optional)
- brûlée tins
Pour the mixture into brûlée tins and place these into a tall baking dish. Pour hot water into the baking dish, creating a water bath in which to cook the crème brûlée.
Step 4/5
Bake in a preheated oven at 120°C/250°F for approx. 60 min. Next, remove the tins from the water bath and leave to cool for 30 min. Chill for at least four hours or overnight before serving.
Step 5/5
- 100 g sugar
- 100 ml water
- salt
- small frying pan
- cooking spoon
Caramelize rest of the sugar in a small frying pan. Add a pinch of salt, pour in water and reduce into a sauce. Pour over the Crema Catalana to serve.
