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Before starting this Crème Brûlée recipe, make sure you have organised all the necessary ingredients.
One by one, clarify the eggs into a large bowl. Set the egg whites in the fridge, for another recipe for instance.
Add the castor sugar into a thin stream.
Blanch the egg yolks and sugar with a whisk.
The consistency should be pale and fluffy.
Split the vanilla pod lengthwise. Scrape the seeds out with a knife...
... and add the seeds to the preparation.
Add the cold milk (room temperature)...
... and the whipping cream.
Combine well with a whisk.
For a very fine consistency, finish mixing with a Bamix hand blender.
Fill the crème brûlée ramekins with the preparation.
Fill right up to the rim.
Bake in a fan-assisted oven at 100°C (gas 1/4) for 1 hour. Depending on the type of oven, you might need to cook your crème brûlée for another 15 minutes or longer.
The cream should be set with a soft centre when you shake it a little. When cooked, remove from the oven and leave to cool.
Let set in the fridge for a few hours, then sprinkle dark brown sugar on the surface.
Spread the sugar into a thin layer...
... and caramelize the surface using a blow torch. Note that the use of a grill or salamander is not recommended for this operation, as it means the crème brûlée would be cooked again.
A second cooking would result in a grainy, less smooth consistency.
The caramel should be brown but not burnt, as it would give it a bitter taste. Serve immediately. Ideally, the cream should be cold with a hot surface. Enjoy!
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