Ingredienti
for 1
[ 100 ml | 1/2 c ] heavy cream
1 egg yolk
1/4 tsp vanilla extract
[ 25 g | 2 tbsp ] sugar
sugar for topping
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Ricetta
Scale the recipe to the number of portions you intend to prepare.
Heat the oven to [ 180 C | 325 F ].
Bring half the cream to a simmer then remove immediately from heat (watch it like a hawk-it overboils easily).
Meanwhile beat together the egg yolks, sugar and remaining cream. Then slowly whisk in the hot cream.
Pour mixture into ramekins. Put ramekins in a baking dish and fill it with boiling water halfway up the sides of the dishes. Place a sheet of aluminum foil on top and bake for about 20-30 minutes, or until the centers are just set.
Cool in the refrigerator for at least 3 hours.
Before serving add about 1-2 tsp of sugar to the top of each ramekin and carmelize with a torch or under a broiler, [ 5 cm | 2 in ] from the heating elements (for about 5 min). The sugar should brown and blacken a bit.
Notes: use a vanilla bean instead of the extract.
Baked ramekins can be stored in the refrigerator for a few days then caramelized at the last minute.
The creme brulee can also be prepared in single dish. Bake at the same temperature but lengthen the time cooking until the center is barely set.
Copyright © 2001-2009 Gianmarco Pinton
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