French Crème Brûlée
A rich and creamy custard base topped with a caramelized sugar crust, a classic French dessert.
Ingredients
- ●3 large Whisked eggs
- ●1/2 pod Kinyarwanda vanilla beanssplit lengthwise
- ●1 cup Granulated sugar
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
In a medium saucepan, whisk together the sugar, eggs, and vanilla beans.
- 3
Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes.
- 4
Strain the mixture into 4 (6-oz) ramekins.
- 5
Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
- 6
Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
- 7
Remove the ramekins from the water bath and let cool to room temperature.
- 8
Cover and refrigerate for at least 2 hours or overnight.
- 9
Just before serving, sprinkle a thin layer of sugar over the top of each ramekin.
- 10
Caramelize the sugar with a kitchen torch or under the broiler.
- 11
Serve chilled.