Yoghurt Crème brûlée
| Ingredients | 8-10 small bowls |
| 1 | Vanilla pod |
| 4–6 tbsp. | Brown sugar |
| 250 g | Cream |
| 250 ml | Milk |
| 125 g | Sugar |
| 1 | Lime (juice and grated zest) |
| 8 | Egg yolks |
| 300 g | „Der Große Bauer Bourbon Vanilla“ |
| Fruits for garnish | |
| Crème-brûlée-Burner |
Making
1. mix the sugar and egg yolks in a bowl. Cut the vanilla pod in half lengthways, scrape out the seeds with the back of a knife and bring to the boil with the cream and milk. Stir the boiling cream milk into the egg and sugar mixture, stirring constantly. Leave to cool completely.
2. stir in the lime juice and "Der Große Bauer Bourbon Vanille". Then pour the egg mixture through a fine sieve. Finally, stir in the lime zest.
3. preheat the oven to 90 °C (fan oven). The temperature must be just right, because if the oven is too cold, the cream will not set, and if it is too hot, the eggs will scramble. It's best to put a roasting thermometer in the oven so you can check the temperature!
4. divide the crème brûlée into the bowls and cook in the oven on the middle shelf for 60 minutes. Cover with greaseproof paper and leave to cool.
5. sprinkle the brown sugar over the crème. Then caramelize the sugar with the crème brûlée burner to create a crispy golden-brown caramel layer.
