Crème brulèe (2)
Instructions
Heat the milk with the vanilla and bring to a boil.
Turn off the heat and leave to cool.
Mount the yolks of eggs with 12 tablespoons sugar.
When the milk is cold, remove the vanilla and combine the eggs with the cream.
Pour all into a baking dish and put in the oven in a Bain-Marie at 180 degrees.
The water in the water bath must be boiling already and the cream goes about 45 minutes to crush and make sure that you do not burn the surface.
The final consistency of the cream needs to be much less dense than the creme caramel, which looks only vaguely.
Remove from oven and let cool.
Do you caramelize in a saucepan with a small knob of butter the rest of the sugar and pour on the cream caramel cold already.
Put in refrigerator until ready to serve.
