How to make
This Creme Brulee is not prepared in an oven in a water bath and does not contain only egg yolks, which, however, does not make it inferior in any way to the authentic one.
The good thing about it is that we won't have to wonder what to do with the many remaining egg whites and we also won't be using the oven and get so many dishes dirty.
The main things is to cook it on low heat, so that the eggs don't lump up.
The first step is to mix the milk with the cream and place it on a moderately heated stove. Halve the vanilla pod and grate the seeds into the milk mixture. Also put the empty pod inside.
Once it boils, reduce the hob to low heat and leave it for 10 minutes for the vanilla aroma to develop.
Remove it from the heat and leave it to cool for 1 hour.
The next step is to beat the eggs with the sugar at a slow speed of the mixer or with a wire whisk, so that they do not turn into a thick foam, but remain liquid, with very few inevitably formed bubbles on the surface.
Mix the milk and cream mixture, from which you need to take out the empty vanilla pod with the eggs and beat until a homogeneous mixture is obtained.
Put it on low heat - 2nd-3rd degree on the stove and stir constantly for 15 minutes or until it starts to thicken slightly.
Keep an eye on it and if you notice that it is starting to lump up, immediately reduce the heat by 1 degree. You can use a kitchen thermometer to see what the temperature is and make sure it does not exceed 180°F (80 degrees).
Pour the finished cream into 4 porcelain bowls and leave it to cool down.
Refrigerate it until it's ready to be served and immediately before serving it, take it out and sprinkle each one with a spoonful of sugar and caramelize it with a kitchen burner.
Extremely light cream with a crunchy caramel crust - a real pleasure for the senses.
Enjoy!
