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Cream brulee with vanilla

Cream brulee with vanilla 

A classic dessert that is very easy to make at home, a creamy texture, an incomparable vanilla flavor and a thin layer of crunchy caramel.
I am sure that once you try it, you will love it. 


  • 50 cl (2 cups) of whole liquid cream
  • 100 g (9,5 Tbsp) of sugar
  • 6 egg yolks
  • 6 Tbsp of brown sugar or brown sugar
  • 1 vanilla pod
  • (Ramekins and Cooking Torch) 


  1. Cut the vanilla pod in half to remove the seeds.
  2. Heat the cream over low heat with the pods and let infuse.
  3. Beat the yolks and the sugar + the vanilla seeds vigorously to obtain a frothy mixture.
  4. Gradually pour the warmed and filtered cream over the yellow / sugar mixture, stirring continuously.
  5. Preheat the oven to 160 C° (320 F°)
  6. Arrange the cream in the ramekins, and cook in a bain-marie for 30 to 35 minutes, the cream should shake like a Flan.
  7. Take out of the oven, put the creams in the fridge for at least 4 hours.
  8. Pour a layer of sugar on top and let caramelize with your torch.

This recipe is presented to you by the talented @hind_bekhchi

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