Crème Brûlée

Crème Brûlée

Crème Brûlée

Crème Brûlée
serves 2

200 ml whipping cream
100 ml milk
2 egg yolks
40 g sugar
1 vanilla bean

Preheat your oven to 170°C, and put in a deep roasting pan with 1-2 cm of water in it.

Bring milk and cream to a boil. Cut open the vanilla bean, and scrape out all the little seeds into the cream-milk. Let the vanilla bean infuse for ten minutes or so. Discard. Meanwhile, beat the egg yolks and the sugar. Pour the hot cream-milk over it, beating all the time. Pour into small ramekins, and place these very carefully in the roasting dish. Bake for about 45 minutes. Custards will still be quite wobbly. Turn off the heat, and leave for another ten to fifteen minutes. Remove, let cool, and place in fridge for at least four hours or overnight.