Ingredients

Features

Description

1. Turn the oven to 150 C

2. In a saucepan heat the cream, milk, vanilla bean (seeds with a knife to clean and also add milk) and cinnamon over medium heat until almost boiling. Immediately turn off the heat and leave to infuse for 10-15 minutes.

3. In a large bowl, beat egg yolks with a little sugar. Continuing to whisk, add milk mixture. The resulting mixture was filtered. *

4. Pour the mixture over ramikenam almost to the top. Bottom convenient sized molds lay paper towels on top of the molds set (towels for molds do not slip) and pour hot water to the middle of the height of the molds. Bake 30-40 minutes, middle, should sway a little. Take out, cool 15 minutes. Then close each mold with cling film and refrigerate for at least 2 hours **.

5. Before serving, warm up the broiler (grill) to very hot state (or you can use special sticks to creme brulee). Every mold and sprinkle with sugar and turn it around to sugar evenly coat top with a thin layer of sugar residues (those that do not stick) pour.

6. Ramikeny put on a baking sheet and under the grill to caramelize the sugar solution and, for 1-2 minutes. Or melt the sugar with the help of sticking out of the kitchen. One moment wait until the caramel cool down and enjoy.

* egg-milk mixture can be made three days before baking and stored in a cold-kyo.

** Baked Creme Brulee (no caramel), tightly cover, may be stored in a cold-ke up to 3 days before the karamelizuem sugar supply.

Translated by site: wday.ru