Crème Brûlée, Vanilla Ice Cream and Naturally Flavoured Cake

Crème brûlée is a classic dessert, loved for its creamy texture and its caramelized crunchy topping that always delights the palate. For an unforgettable version, using Madagascan vanilla is essential to achieve an authentic and rich flavour. Ingredients: Preparation:

Crème brûlée is a classic dessert, loved for its creamy texture and caramelized crunchy topping that always delights the palate. For an unforgettable version, using Madagascan vanilla is essential to achieve an authentic and rich flavour.

• 500 ml heavy cream
• 1 Madagascan vanilla bean (preferably from Vanille Épicéa for premium quality)
• 6 egg yolks
• 100 g caster sugar
• 50 g brown sugar (for caramelising)

1. Infusing the vanilla: Split the vanilla bean in half and scrape out the seeds. In a saucepan, heat the cream with the seeds and the split bean. Let it infuse over low heat for about 10 minutes, then remove from the heat and take out the bean.
2. Preparing the egg and sugar mixture: In a large bowl, whisk the egg yolks with the sugar until the mixture becomes pale and creamy.
3. Mixing with the cream: Slowly pour the warm cream into the egg and sugar mixture while whisking continuously to prevent the eggs from cooking. Strain the mixture to remove any seeds and achieve a smooth texture.
4. Baking: Pour the preparation into ramekins and place them in a bain-marie. Bake in a preheated oven at 150°C for 35–40 minutes, or until the custard is set but still slightly wobbly in the centre.
5. Caramelising: Allow the crème brûlées to cool. Just before serving, sprinkle with brown sugar and caramelise using a kitchen torch.