Crème brûlée is a classic dessert, with its creamy texture and caramelized crunch that always delights the taste buds. For an unforgettable version, using Madagascar vanilla is essential to achieve an authentic and deep flavor. Ingredients: Preparation:

Ingredients:

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

Preparation:

1. Vanilla infusion: 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 heat and take out the bean.
2. Prepare the egg-sugar mixture: In a large bowl, whisk the egg yolks with the sugar until the mixture becomes pale.
3. Mix with the cream: Slowly pour the hot cream into the egg-sugar mixture while whisking to prevent the eggs from cooking. Strain the mixture to remove the seeds and obtain a smooth texture.
4. Baking: Pour the mixture into ramekins and place them in a water bath. Bake in a preheated oven at 150°C for 35–40 minutes, or until the custard is set but still slightly wobbly in the center.
5. Caramelization: Let the crème brûlées cool. Just before serving, sprinkle with brown sugar and caramelize with a kitchen torch.