|400 g||double cream|
|1 tsp||vanilla extract|
|Brown sugar for topping|
- Mix all the Ingredients of the crème brûlée except the brown sugar 1 minute on speed 3.
- Cook for 17 minutes, at 90ºC on speed 3 if cream was hot to start with. If you used cream cold from the fridge, you’ll have to cook it 4 to 6 minutes longer.
- Check that the cream is perfectly smooth and is not grainy at all (tip : to rescue a grainy mixture, add 30 g cold milk or cream and blend 30 seconds on speed 8. Repeat if necessary.)
- Pour immediately into individual ramekins and leave to cool at room temperature, then chill in the fridge, Dredge thickly with brown sugar then caramelize with a blow torch.
Suggestion: You can use frozen raspberries (or any frozen berries you like), just put a few at the bottom of the ramequin before pouring the crème on top. The cream will cool down and the raspberries will defrost within 5 minutes.