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Classic crème brûlée

Ingredients
Servings: 6

  • 1 vanilla bean
  • 100 ml whole milk
  • 400 ml heavy cream
  • 5 egg yolks
  • 110 g sugar

Utensils
2 ovens, cutting board, knife, 2 pots, bowl, whisk, 6 ramekins, baking sheet (deep), flambé torch

Preheat oven to 120°C/250°F. Split and scrape vanilla bean. Add milk, heavy cream, vanilla bean seeds, and the scraped vanilla bean pod to a pot and bring to a boil. Remove vanilla bean pod from the pot.

Add egg yolks and some sugar to a bowl and whisk until foamy. Stream in the hot milk and cream mixture while whisking continuously.

Set the bowl over a pot of simmering water and heat while whisking constantly for approx. 10 min., or until the mixture thickens. Fill the mixture into ramekins.

Place ramekins on a deep baking sheet, and pour in approx 1 in./2.5 cm of water around the ramekin dishes. Bake at 120°C/250°F for approx. 35 min. Remove from oven and let cool completely.

Sprinkle remaining sugar on top and use a flambé torch to caramelize. Enjoy!

Afraid of the mess? Don't be!

After you've finshed your moment you don't need to worry about the dirty dishes.
With Somat even thoughest dirt like grease and burnt-in is removed, so your dishes get easily clean again.