4 servings
1 hour + chilling 3-4 hours
Ingredients
5 dl cream (whipping cream or heavy cream)
100 g sugar
4 egg yolks
1 vanilla bean
demerara sugar for the topping
Instructions
1. In a saucepan, bring the cream, sugar, and split vanilla bean to a boil. Separate the egg yolks into another saucepan/stainless steel bowl.
2. Pour the hot cream mixture into the egg yolks in a thin stream (or in small batches), whisking continuously.
3. Strain the mixture and pour into oven-safe serving dishes. Bake in the oven at 100 degrees Celsius for about 40 minutes, until the center still jiggles slightly. Let cool. (You can prepare the crème brûlée up to this point and store it in the refrigerator. It will keep well in the refrigerator for a couple of days.)
4. Before serving, sprinkle demerara sugar on top of the mixture and caramelize the surface with a blowtorch until the surface is crispy and beautifully browned.