Despite the simple ingredients, it is a very elegant and noble dessert. You can cook the day before the arrival of guests and store in the fridge and only before serving serve to make a caramel crust of sugar.
6 yolks
4 tablespoons Sahara
600 ml cream for whipping (above 30%)
4 tablespoons sugar for caramel crust
0.5 tsp vanilla
Preheat the oven to 150 ° C.
Whisk with a mixer or whisk yolks, 4 tbsp. sugar and vanilla until light thick foam, about 5 minutes.
Pour the cream into a saucepan and heat over low heat until the cream begins to boil. Remove from heat and add a little cream in the yolks. Stir, then add gradually the rest of the cream, whipping with whisk or mixer. If foam forms on the surface, remove it with a spoon or a mop.
Set the bowl over the pot with boiling water and heat, stirring, until the mixture begins to thicken (stops draining from the back of the spoon). Remove from heat and pour out on individual pialkas or in a low heat-resistant form.
Put in a preheated oven for 20-30 minutes (depending on the size of the mold). To check for availability, lightly shake, the ready brulee cream should be a consistency of jelly. Remove from the oven and allow to cool to room temperature. Put in the refrigerator for 1 hour, or overnight.
Before serving, make a caramel crust. Preheat the oven grill (upper heating element).
Sprinkle cream-brulee top with sugar. Place under the grill of the oven until the sugar has melted and slightly caramelized, about half a minute. Take care not to burn.
After this, do not put back in the refrigerator, otherwise the caramel crust will melt.