Crème Brulée I Love You

OK, this is officially one of my favorite deserts. Crème Brulée I Love You.
So after few tries, please find below THE recipe of Figs and Rosemary Crème Brulée.

Serving 8 people
Preparation time: 10 min
Cooking time: 15 minutes to infuse the vanilla, 1.30 hour to cook the crèmes.


·         8 egg yolks
·         120 gr sugar
·         ½ liter of milk
·         40 cl liquid creme
·         1 vanilla bean
·         Brown sugar


First step, you have to split in two your vanilla bean with a knife.
Second step, with your knife, separate the grains from the bean and keep them aside.
Now your vanilla is ready to be used.
In a saucepan, boil the milk and cream with the vanilla bean split in two and scraped. When the mixture is boiling it means that the vanilla has infused.
Whisk the sugar with the yolks without overworking the mixture
Pour gently the hot cream over the yolks and stir
Use a strainer to get rid of the vanilla stick
Pour into small molds
Put the same thickness of cream in each cup
Place in your oven and cook double boiler (au Bain-Marie in French) meaning for those who don’t understand what I am talking about that you put in a large pan some water,  the molds in the water and the pan in the oven.  I hope it’s clearer that way… Not sure though…
Bake at 100-180 C (it depends on your oven) but be careful, it shouldn’t boil!
Creams are cooked when they are still slightly trembling
Put in your fridge to cool down the creme
Just before serving, sprinkle with brown sugar and remove the excess
Caramelize with a blowtorch or under the broiler
Serve immediately so that remains the crunchy caramel

Bon appétit!!!

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