Crème Brûlée with Tahitian Vanilla

A great classic enhanced by the excellence of Tahitian vanilla. Under its fine caramelised crust, it reveals a smooth cream with the scent of vanilla from our islands.

ingredients

50 cl heavy cream
80 g white sugar
6 egg yolks
2 vanilla beans
6 tbsp. brown sugar

Preparation

Infusing vanilla
Pour the cream into a saucepan. Split the vanilla bean in half, scrape out the seeds with a knife and add them to the cream, along with the beans. Heat over a low heat for around ten minutes. Remove from the heat and leave to cool.
Prepare the cream mixture
In a bowl, whisk the egg yolks with the white sugar until the mixture whitens and becomes frothy.
Mix the two preparations
Pour the infused cream (removing the cloves) little by little over the egg-sugar mixture, whisking gently to avoid foaming..
Cooking in a bain-marie
Divide the cream between the ramekins. Place them in an ovenproof dish and pour water into the dish until the ramekins are halfway up.
Bake at 160°C for 35 minutes. The cream should be set, but still slightly shaky in the centre. Leave to cool, then refrigerate for at least 4 hours.
Caramelise just before serving
Sprinkle each cream with brown sugar, then caramelise with a blowtorch until you obtain a thin, crispy golden crust.