Vanilla Crème Brûlée
1 pod vanilla
3 egg yolks
1 tablespoon sugar
1 cup heavy cream (240 mL)
sugar, white and red
How to Make It
Remove the vanilla bean from the pod. With a small knife, cut down the middle and scrape out the beans.
Add vanilla into a medium saucepan with the heavy cream.
Bring it to a boil and set aside for 10 minutes for the vanilla to be infused.
In a bowl, combine egg yolk and sugar. Whisk in the cream gradually.
Place into a ramekin and sift out the pod.
Fill the baking pan with hot water and bake for 25 minutes, or until the middle of the custard gives a jiggle.
Set in the fridge for a few hours.
Add spoonfuls of sugar on the top. Torch the sugar until it caramelizes and let it cool. Take your time to avoid burnt sugar.
Using a metal cookie cutter place the shape on top of the hardened sugar. Carefully add colored sugar and torch until the sugar melts.
Let it sit a few minutes before enjoying!
5 Ingredients or Less
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