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Taha'a Vanilla Crème Brûlée

Taha'a Vanilla Crème Brûlée

Ingredients

  • 50 cl whole heavy cream
  • 1 Taha'a vanilla pod
  • 4 egg yolks
  • 80 g sugar
  • 2 tbsp brown sugar

Preparation

  1. Split the pod, scrape the seeds, and infuse pod and seeds in the hot cream for 15 minutes.
  2. Whisk the yolks with the sugar until pale.
  3. Pour the warm cream over the yolks, stirring gently, without creating foam.
  4. Divide into ramekins and bake in a water bath for 45 minutes at 100°C.
  5. Let cool, chill for 2 hours, then dust with brown sugar and caramelise with a torch.