Christmas creme brulee

For 4 people
  • 1 Vanilla pod
  • 3⁄8 l Milk
  • 125 g whipped cream
  • 100 g + approx. 6 tbsp sugar
  • 5 Egg yolk (Gr. M)
  • 1⁄2 TL Cinnamon
120 minutes
simply
1.
Preheat the oven (electric stove: 100 ° C / convection: 75 ° C / gas: see manufacturer). Cut the vanilla pod lengthways and scrape out the pulp. Bring the pod and pulp to the boil with milk, cream and 100 g sugar in a saucepan.
2.
Remove the pod.
3.
Mix the egg yolks in a bowl. Stir in hot vanilla milk in a thin stream. First brush through a fine sieve, then divide into four to six ovenproof molds (approx. 200 ml each).
4.
Cook in a hot oven for about 1 1⁄4 hours. Remove, let cool down, cover and chill for at least 4 hours.
5.
Mix 6 tablespoons of sugar with cinnamon to serve. Spread over the vanilla creams. Caramelize with the kitchen gas burner, gently swinging the flame back and forth from a little distance so that the sugar does not burn.
1 person approx.:
  • 270 kcal
  • 5 g protein
  • 13 g fat
  • 32 g carbohydrates

0 Comments

Leave A Comment