Preheat oven 240 'f without fan on in the oven bake total about 25- 28 minutes
Use small size of ramekin and not deep cup.
1. Cut open vanilla beans, scrap the beans inside pods and add beans and pods in to cream, Heat cream till simmering. While waiting for cream mix both sugars into yolks and immediately whisk very well till most sugar dissolve.
2. Pour a little bit of heated cream into yolks mix. Whisk it but try not to incorporate air. ( should add about 4 times of cream. Do not add all in one)
3. Strain the brûlée mixes with sifter.
4. Slowly pour mixes into ramekin cups almost full.
5. Bake about 23 minutes and check, rotate the tray and bake another 3-6 or till it done. ( check by shaking the tray perfect cream brûlée will jiggling but set) if u still see there is some liquid in the middle that's mean not ready yet.
6. After cooked, cool down and chill in the fridge about 4 hours minimum.
7. Dust granulate sugar or natural sugar on top and torch it till all sugar caramelize. You can repeat this procedure twice to get thicker crust caramelize. |