Tasty, cheap and quick: crème brûlée

April 15, 2015

We want to cook together with you under the motto “Tasty, cheap and fast”.

This time we want to treat ourselves to a dish from the cuisine of the French and English kings of the 18th century – crème brûlée (literally “burnt cream”).

Ingredients:

1 vanilla bean

200 ml milk

300 ml cream

4 egg yolks

40 grams of white sugar

60 grams of brown sugar

Preparation:

1. Scrape the pulp from the vanilla pod and place it in a mixing bowl

2. Add milk, cream, egg yolk and sugar and mix well

3. Pour the finished mixture into flat, ovenproof molds

4. Place the ramekins in a large roasting pan with hot water (they should be halfway submerged)

5. Then let the crème brûlée set in the oven at 120°C (fan oven) for approx. 40 to 50 minutes

6. Cool and let rest in the refrigerator for 1 to 2 hours

7. Finally, sprinkle the crème brûlée with approx. 1 tablespoon of brown sugar each

8. Caramelize in the oven.

Bon appetite!

We want to cook together with you under the motto “Tasty, cheap and fast”. This time we want to treat ourselves to a dish from the cuisine of the French and English kings of the 18th century – crème brûlée (literally “burnt cream”). Ingredients: 1 vanilla pod 200 ml milk 300 ml cream 4 egg yolks 40 gr white sugar 60 gr

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