How to make
The eggs are divided into yolks and whites.
Beat the yolks along with the sugar, vanilla and a pinch of salt until a thick cream is obtained, which should fall like a ribbon from the mixer.
The egg whites are kept for another type of recipe and can be frozen in the freezer for up to 6 months.
Heat the cream on a heated hob to boiling point. Pour it in the beaten yolks in small portions, while stirring vigorously with a wire whisk.
After all of the cream has been added, the mixture must be filtered through a sieve.
The finished strained mixture is poured into fireproof bowls.
Arrange them in a large baking tray and place a cotton towel on the bottom in advance and arrange the bowls on top.
Pour hot water, that covers the bowls halfway.
Bake them in a preheated oven at exactly 280°F (140 degrees) and for exactly 30 minutes - no more, no less.
Take them out from the oven and leave them to cool down to room temperature in the water bath itself.
Take them out and refrigerate them for about 1 hour, but it's not necessary.
Before serving the cream brulee, pour 1 tsp. of crystal sugar in a thin layer and use a burner to caramelize the sugar.
The classic French cream brulee is left to set for 2-3 minutes and it is served.
