honestly this recipe is not so easy to prepare. maybe the result will not be satisfactory the first time you make it as some practice is needed. however, let us go from theory to practice!
you will need:
600 ml of heavy cream (i always recommend creme fraiche)
6 eggs yolks
90 g of sugar (i would recommend brown)
1 teaspoon of vanilla extract
another sugar (for topping)
preheat the oven to 190°C. put the cream in a soucepan and heat it on a small fire (don't boil the cream). beat the yolks with sugar and vanilla aroma. mix gently the cream and yolk mixtures and put in the baking pans (better if very flat and without filling them completely). place the pans (should be four or six - depends on how big they are) in a bigger dish with boiling water around it. place in the already hot owen a bake for about 20 minutes (or until set). take away from the oven and leave until the cream cools completely. then put it in the frige in order to make it chill (better if for the whole night).
the culminating moment comes before serving as you will need to prepare a crunchy, lovely caramel surface on your creme brule. the best way to do it is to use a special torch (i highly recommend it!), otherwise you can just sprinkle the cream with sugar and put it again in a hot oven until the sugar melts and turns shiny.
i love it hot so my advice is to serve it immediately. however, if you prefer it cool or need to have it ready in advance, just put them back to the frige and serve whenever you wish!
so, would you like to try to make it in one of these rainy autumn afternoons?