Delicate vanilla creme brulee with a pleasant caramel flavor any of your holiday. And cooking it is so easy that you handle the first time. The ingredients are all simple: cream, sugar, vanilla and egg yolks. For the preparation and serving of creme brulee is better just use portioned ceramic ramekina. Bake in them cream, and then sprinkle sugar on the surface and fry it burner. The dessert is very beautiful, with a golden caramel crust and a nice silky texture. Share with friends: 
Time: 3 hours. 30 min. Difficulty: medium Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 liter fat cream
- 1 vanilla pod, cut in half and scrape seeds
- 1 tbsp. vanilla sugar split
- 6 large yolks
- 2 l hot water
Recipes with similar ingredients: cream, vanilla pod, vanilla sugar eggs
Recipe preparation:
- Preheat the oven to 160 ° C.
- In a medium-sized saucepan, combine cream, pod, and seeds. vanilla and over medium heat bring to a boil. Remove from the stove, cover and let stand for 15 minutes. Take out the vanilla pod and set it aside for another use.
- In a medium-sized bowl, mix 0.5 tbsp. sugar and egg yolks until the mixture begins to lighten. Stirring constantly add a little cream. Pour the mixture into 6 frames (volume 200-220 ml.) Put them in a baking dish. Pour enough hot water into the mold so that it reaches half the height Ramekins. Bake until the creme brulee hardens, but still shiver in the center, about 40-45 minutes.
- Remove the molds from the baking dish and place in refrigerator for at least 2 hours or up to 3 days. Get the creme brulee from the refrigerator at least 30 minutes before you fry sugar on its surface. Divide the remaining 0.5 tbsp. vanilla equally between 6 tins and spread evenly over cream. Using a kitchen burner, fry sugar until crispy crusts. Let the brulee cream stand for at least 5 minutes and then serve.
