Crème brûlée


  • 640g cream, 35% MV
  • 80g of sugar
  • 140g of egg yolk
  • 1 Planifolia Black - Vanilla
  • Sugar cane


  • Heat up the cream to 50°C and add the fresh vanilla and infuse for at least 60 minutes.
  • Remove the vanilla bean and reheat the creme to 40°C.
  • Mix the egg yolks well with the sugar, add some warm cream and continue to mix.
  • Then put the whole mix into the pot and heat up to 60°C.
  • Next put the mix into the molds, then dip the molds halfway into boiling water and place in the oven preheated to 150°C.
  • Cook for about 40 minutes then cool.
  • Sprinkle with sugar and burn it.

Recipe: Hidde de Brabander

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