Vanilla and Rum Crème Brûlée

Author

Lisa

Prep Time

10 min

Cook Time

25 min

Servings

6

Category

Dessert

Ingredients

• 6 egg yolks
• 500 ml double cream
• 50 g brown sugar
• 1 tsp homemade vanilla sugar
• 1 tbsp rum vanilla extract
• 1 fresh gourmet vanilla pod from Madagascar
• 5 tbsp brown sugar for the topping

Directions

1. Preheat the oven to 160 °C. Meanwhile, warm the cream in a pan. Split the vanilla pod lengthways, scrape out the seeds and add them to the cream. Let it simmer gently so the vanilla aroma is released. A small tip: don't throw the pod away – drop it into your homemade vanilla extract or your jar of vanilla sugar.
2. Mix the 6 egg yolks, 50 g of brown sugar and the vanilla sugar in a bowl or in a food processor.
3. Once the cream has come to the boil, pour it over the egg mixture, whisking continuously.
4. Add the rum vanilla extract and stir.
5. Fill 6 ramekins and set them in a bain-marie on a baking tray.
6. Bake for 25 minutes at 160 °C.
7. Once the custard has cooled, chill for 4 hours.
8. Just before serving: sprinkle with brown sugar and caramelise the top with a blowtorch.Ready! Enjoy!