Vanya is a self-taught home cook and baker who draws inspiration from all facets of life - from coming up with simple but nutritional dishes for her young picky eaters, to planning elaborate meals for entertaining and fancy dinner parties. She has an Eastern European background but has spent most of her adult years in the US where she’s gotten exposed to a plethora of international cuisines. Much of her daily cooking goes back to childhood favorites, but the self-proclaimed foodie in her loves perfecting dishes from all around the world. She always strives to learn new techniques and experiment with new spices and ingredients and enjoys creating recipes for her Instagram (@my_gourmet_home) and blog (www.mygourmethome.com).
a little bit about the recipe
Channel your inner French Chef with this decadent dessert at home! It is sure to impress and make you the star at your next dinner party!
TIME (ACTIVE) | 1 H 20 M
TOTAL | 1 H 20 M
| 6 oz
SPECIAL EQUIPMENT: KITCHEN TORCH 6 OZ RAMEKINS
Preheat the oven to 325F.
Cut open and scoop out the seeds from the vanilla beans.
Mix in the vanilla bean seeds with the heavy cream and place on the stove. Heat up until almost at boiling point, stirring frequently. Take off the stove and let it cool for about 15 min.
In the meantime, whisk together the egg yolks with half a cup of sugar. Add in the cream continually whisking while pouring until it becomes a homogenous mixture.
Fill 8 6oz ramekins about 2/3 up with the creme brulee mixture. Place them in a deep baking dish and pour hot water around them half way up the ramekins.
Place in the oven for 40-45 min until the creme brulee is set but still trembling in the center when gently shaken. Let them cool off completely.
Just prior to enjoying spread a thin even layer of sugar on top and torch until brown and bubbly. Garnish with fresh berries.
Expiry: Store the unfinished creme brulees (without the sugar coating) for 3-4 days in an airtight container in the fridge. Once they are coated with sugar consume within 1-2 hrs.