Classic Crème Brûlée with Madagascar Vanilla

Ingredients

• Chicken Egg 9 pieces
• 33% Cream 25 fl oz
• Vanilla salt 1 piece
• Salt 1½ g
• Sugar 5 oz

Step-by-Step Guide

Step 1

In a bowl, combine nine egg yolks (the whites won't be needed) with 180 grams of sugar and whisk together. The mixture will change color from bright yellow to sandy white. While whisking, be sure to scrape down the sides of the bowl—due to the sugar, the yolks will slowly start to "cook" if not removed, which will affect the flavor of the crème brûlée.

Step 2

Slice the vanilla pod lengthwise. Use a knife to scrape the dark seeds from one half and mix them thoroughly with the whipped egg yolks. Combine this mixture with the cold cream and add a pinch of salt. Strain through a fine sieve — this step is essential to ensure that no pieces of egg yolk, which may have hardened due to the sugar, get into the crème brûlée.

Step 3

Arrange the ramekins for the crème brûlée in a deep, ovenproof dish and pour in water until the cups are submerged two-thirds of their height. Then, pour the egg and cream mixture into the ramekins, filling them to the brim. Place the dish in an oven preheated to 210°F for forty minutes.

Step 4

The top of the finished crème brûlée should be firm, while the inside will remain slightly liquid. Place the ramekins in the refrigerator for a couple of hours—this is where the custard should thicken. To achieve the caramel crust, sprinkle an even layer of sugar over the surface and, using a torch, melt it to turn the top of the custard into a dark brown caramel layer.

Step 5

Let the crème brûlée sit undisturbed for a moment; in just a minute or two, the caramel will set, and the dessert will be ready. All that’s left is to take a spoon and, just like in "Amélie," crack through the caramel crust and scoop up the creamy filling dotted with tiny black vanilla specks.