Vanilla "creme brulee" with caramel pieces
A pastry recipe proposed by the Nigay’s team based in Feurs, in Loire.
Nigay’s team
Nigay's team
A pastry recipe proposed by the Nigay’s team based in Feurs, in Loire.
Easy
Preparation: 20 min
Cooking: 50 min
4 servings
Ingredients
5 egg yolks
100 g sugar
50 cl cream
1 vanilla pod
60 g caramel pieces
Directions
Preheat your oven to 100°C.
In a bowl, beat the egg yolks with the sugar until the mixture whitens.
Scrape the vanilla pod with a small knife to collect the seeds.
Add the seeds to the mixture.
Gradually add 50 cl of cream and mix.
Pour the mixture into 4 ramekins.
Bake at 100°C for 1h.
Then let cool.
Sprinkle with caramel pieces before tasting. You do not need to flambé them, they change of colour in contact with the dairy product while keeping their crispness.
