Créme Brulée with Multi Delice Yogurt Maker
Ingredients for 12 pots:
10 cl milk
1 vanilla bean, halved
140 g sugar
1 liter fresh cream
Sugar for caramelized
Place cream, milk and vanilla bean into a medium saucepan, set over medium hig hear and bring to boil. Remove from hear and allow to sit for at least 10 minutes. Remove the vanilla bean, dry it and and reserve for another use.
In a bowl, whisk together sugar and the eggs until well blended. Add the cream mixture little at a time, stirring continually. Pour the liquid into the yogurt pots. Place the pot in the machine and select the program.
Let the crème brulée cool down in room temp, and refrigerate for at least 2 hours before serving.
Just before serving, sprinkle sugar evenly on top. Using a torch, melt the sugar until it form a crispy top.