Crème brûlée This is a delicious recipe from Jochen Helfesrieder. He’s a member of the Jeunes Restaurateurs d'Europe (JRE) and works at the Storchen Restaurant Hotel in Bad Krozingen-Schmidhofen.
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INGREDIENTS

  • 135 g milk
  • 250 g double cream
  • 40 g sugar
  • 150 g egg yolks
  • 1/2 vanilla pod

HOW TO MAKE IT

  1. Mix the milk, cream, sugar, egg yolks and vanilla seeds together in a bowl. Make sure that no foam forms. Leave to rest for an hour and strain through a sieve. Pour into small ramekins and place the ramekins on a tray filled with a little water. Put in the oven at approx. 100°C for 60-90 minutes.
  2. When the cream is firm, remove from the oven and leave to cool to room temperature. Just before serving, sprinkle with brown sugar and burn it with a Bunsen burner.