TOOLKITS

MIXING BOWL, GRADUATED PITCHER, EGG SEPARATOR, MARISA (flexible spatula), BAIN-MARIE, KITCHEN TORCH, SPRING-BEATER

Ingredients
200 g cream
200 g milk
100 g unrefined sugar
140 g egg yolks (7 yolks)
1 vanilla bean
200 g plain chocolate

Method
Boil milk and cream with the vanilla bean, then blend in the chocolate chopped into small pieces. Beat the egg yolks along with the sugar, then pour over the milk mixture in a planetary mixer's bowl. Process the blend for 3 minutes, pour into a mixing bowl and cover with cling-film. The following day, put the blend into suitable muolds (pyrex saucepans). Bake at 120 °C in the oven for 40 minutes on a baking tin with some water in it. When the crème brûlée is cooked, dust the surface with sugar and caramelize it using the flame torch. Repeat this operation 3 times in order to obtain a crispy sugar crust.