Salut mes Ptit’s croissant, today we are making one of the most classic French dessert of all time.

The crème brûlée. A delicious creamy vanilla custard with a caramel top asking to be broken by the back of your spoon.

The beautiful thing about this dessert is that you can choose to infuse it with whichever flavour you wish. Vanilla is great, but what about pistachio, lavender, tea..

So many options! The world is your oyster, ok enough with the talking, let’s get cooking shall we.

Serves 6

Crème Brûlée:
2 cups (500 ml) heavy cream
10 tablespoons (250fr) sugar 
1 vanilla bean (or 1 tsp of vanilla paste)
4 large egg yolks
1/4 teaspoon kosher salt

Topping: 
6 tsp sugar

-In a saucepan, mix the vanilla seeds (scraped off) and the bean to the heavy cream and bring it to a simmer. Let it infuse for 5-10 min on low heat.
-Pre-heat your oven to 325F (160C).
-In a bowl, blanch the egg yolks and sugar and salt by whisking it vigorously. You will obtain a thick pale ribbon.
-Temper the egg mix by pouring about 1/2 cup (125 ml) worth of the infused cream. Whisk until combined.
-Add the remaining cream and whisk again.
-Discard the vanilla pod and pour the brûlée mix into the ramekins.
-Place the ramekins into a large oven safe dish and put it in the oven, fill the dish with hot water 2/3 of the way.
-Cook it for about 40 min, the centre should jiggle slightly.
-Take it off the bain-marie and let it cool down in the fridge until completely set (4 to 6 hours)
-Place evenly about 1 tsp of sugar on top of each brûlée and caramelized the sugar with a blow torch (be careful as the ramekins will be hot and you’re dealing with hot sugar).
-Let them cool down for a minute and serve right away with a cookie or some fresh berries to offset the sweetness.
-Bon appétit!