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Guy Savoy's Crème Brûlée

Crème brûlée, certainly one of the world's most indulgent and delicious desserts, by a 3-Michelin star French chef
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Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins

Equipment

  • 1 blowtorch

Ingredients
  

  • 9 egg yolks
  • 100 g caster sugar
  • 750 g liquid cream 35% fat
  • 1 vanilla pod
  • 10 g brown sugar

Instructions
 

  • Preheat the oven to 90°C.
  • In a bowl, blanch the egg yolks by whisking them with the caster sugar.
  • In a saucepan, pour the liquid cream and add the seeds of the vanilla pod. Bring to a boil.
  • Pour the hot vanilla cream over the whitened egg yolks, mixing with a whisk.
  • Now pour the crème brûlée mixture into small pots or porcelain egg dishes and bake them for 50 minutes.
  • Remove from oven and allow to cool to room temperature.
  • Pour the brown sugar in a thin layer over the cooled cream and caramelize it with a blowtorch.