Crème brulée

One of the favorite desserts in the family: the cooked cream, better known as crème Brulee. When my father, my brother or my partner found in desserts card the book at the beginning of the meal, fearing that then ends. I could endure such a thing? Absolutely no, so I arranged to prepare it at home. The recipe I chose, After having evaluated many, is that of Maurice Santin: a few excellent ingredients for an extraordinary result. Crunchy on the outside (How did I ever live without owning the cannellino to caramelize sugar???) and bread in. Exceptional. Not to mention the fact that fully prepares you in 5 minutes, In addition to cooking: is a dessert that everyone can do, with a mouthwatering result.

<!–more–

Ingredients for 6 people:

• 540 ml of cream
• 120 grams of egg yolks
• 70 grams of caster sugar
• 60 milliliters of fresh whole milk
• a vanilla Bourbon
• brown sugar just enough for caramelization

Cut the vanilla pod in half and remove the seeds with the tip of a knife. Put the egg yolks and sugar in a bowl and mix with a spoon until blended it all. Pour the cream and milk in a saucepan, Add the vanilla seeds and bring to a boil, then pour in the egg mixture, stirring with a spatula.  Strain and pour the mixture (will be completely liquid, but don't worry) in cocotte or cups filling them nearly flush.

Preheat the oven to 140 degrees static. Put the ramekins in a baking pan and fill with hot water up to 2/3 tall: Bake in the oven until, tapping the cream with a fingertip, the surface does not oppose a soft resistance- Start checking after about 30 minutes of cooking.

Allow to cool and keep the cream in the refrigerator until ready to serve. The finishing touch is the crispy crust: Sprinkle the surface of the cream with brown sugar and caramelize with cannellino. If you don't have it, You can preheat the oven at maximum temperature grill function and put the cream under the grill for two minutes, until the sugar will caramelize.