Crema Catalana with salted caramel sauce

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

• 6 egg yolks

• large bowl
• whisk

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.