An irresistible French recipe for the classic crème brûlée! Accompany this all-time-favourite impressive dessert with a glass of Thaleró from Oenou Yi-Ktima Vassiliades as a fine closure to any meal.
Ingredients:
- 6 egg yolks
- 200 gr. granulated sugar
- 500 gr. fresh cream
- 2 vanilla pods
For serving
- 40 gr. granulated sugar
Preparation:
- Preheat the oven to 100oC/air.
- Put the fresh cream and half the sugar in a saucepan over low heat.
- Cut the vanilla pods vertically in the middle, remove the seeds and put them in the saucepan together with the empty pods. Heat until the mixture is warm.
- Put the yolks and the rest of the sugar in a bowl and whisk for 2-3 minutes until frothy.
- Once the saucepan mixture starts to boil, remove from the heat and pour it very slowly in the bowl with the yolks, stirring constantly with a whisk.
- Transfer all the mixture back to the saucepan over low heat, stirring with a fork for 30 seconds. Remove from the heat.
- Pour the mixture in a measuring cup and remove the vanilla pods.
- Divide the mixture into 6 crème brûlée forms and bake for 45 minutes in the oven. Remove and let cool.
- Sprinkle the crème brûlées with 1 tbsp. sugar each, burn it and serve next to a glass of Thaleró by Oenou Yi-Ktima Vassiliades.
