If you are a wholesaler or consumer, subscribe to the Cristal de Caña newsletter

Crême Brûlée

• 4 egg yolks
• 60 gr. Crystal Cane Sugar
• 1 vanilla pod
• 500 ml. of liquid cream or milk cream 35% milligrams
• 1 pinch of salt (2 grams)
• Crystal Cane Sugar to sprinkle and then burn

1. This famous dessert is prepared in a bain-marie, so we must start by placing water on the base, we will place our molds with the Crême Brûlée. It is enough that we fill it with about 3 fingers of water, this can be a large tray in which the molds that we are going to use to bake the cream will fit.
2. We turn on the oven at 160º C and we take the base with the water there. Ideally, the liquid should be hot by the time we start baking.
3. Heat the cream with the seeds of the vanilla pod in a pot. We also incorporate the sheath itself, once opened. This process should last about 10 minutes, until it boils. Then we remove from the heat and let it rest for 20 minutes.
4. In a container we beat the yolks with our Cristal de Caña sugar and a little salt, we do this until we have a frothy cream. Then, we add the cream little by little, straining it and stirring constantly until it is integrated with the rest of the ingredients.
5. We put the cream back in a pot and cook it without stopping stirring, over medium heat for a few minutes. We do this until the cream begins to thicken a bit.
6. We pass the mixture to the molds that we chose for the Crême Brûlée and we place them in our tray with water that we have heating up in the oven. We suggest that the liquid in the tray reaches about half of the molds.
7. Preheat the oven to 160º C for 10 minutes. Remember that it must be hot to enter the Crême Brûlée. Bake for 30 minutes at 160ºC.
8. Remove the tray from the oven and let the cream cool on a wire rack. We will not store the Crême Brûlée in the refrigerator until it has completely cooled outside. We can leave it from one day to the next, even.
9. Cover each of the molds with 2 tablespoons of Cristal de Caña sugar. And with the help of a kitchen burner, we toast it until it is a caramel. You only have to have a thin layer that will protect the cream.
10. We let the caramel cool and harden before enjoying this delicious French dessert that we know you will want to repeat.