Makes 6 ramekins
2. In another pan, boil the cream with 3cl of water to deglaze the caramel: gradually add this mixture, then finish with the butter and fleur de sel.
3. Pour into the bottom of the ramekins and put in the fridge.
4. Prepare the crème brûlée: gently heat half the milk and cream along with the sugar and the split and scraped out vanilla pods.
5. Pour this hot mixture over the remaining ingredients. Leave to cool for 1 hour, then pour the mixture into the ramekins over the caramel sauce.
6. Preheat the oven to 90°C (thermostat 3), then put the ramekins in the oven and cook for 2 hours 30.
Preparation time: 30min
Resting time: 7hr
Cooking time: 3hr
Ingredients
For the salted butter caramel:
- 150g caster sugar
- 8cl water
- 6cl single cream
- 45g unsalted butter
- 3g fleur de sel
For the crème brûlée:
- 75cl semi-skimmed milk
- 25cl single cream
- 160g caster sugar
- 2 vanilla pods
- 20cl egg yolks
Method
1. Make the salted butter caramel: put the sugar in a saucepan with 5cl of water and cook until you obtain a caramel.2. In another pan, boil the cream with 3cl of water to deglaze the caramel: gradually add this mixture, then finish with the butter and fleur de sel.
3. Pour into the bottom of the ramekins and put in the fridge.
4. Prepare the crème brûlée: gently heat half the milk and cream along with the sugar and the split and scraped out vanilla pods.
5. Pour this hot mixture over the remaining ingredients. Leave to cool for 1 hour, then pour the mixture into the ramekins over the caramel sauce.
6. Preheat the oven to 90°C (thermostat 3), then put the ramekins in the oven and cook for 2 hours 30.
Refrigerate for 6 hours before eating.
Bon appétit !
Two MICHELIN Stars: Excellent cooking, worth a detour!
7 rue d'Aguesseau, Paris
