Crème brûlée for 2: Perfect dessert for our dinner.......

This Crème brûlée is the one that I talked about in my last post, ^^, the recipe that I got from my boyfriend, haha...

Crème brûlée for 2: Perfect dessert for our dinner.......

But if you don't know about him you can read from my last post, カレシ×レシピ Menu-1 ~カレシと作る、こねこねハンバーグ: Learning how to make Hamburger from my boyfriend! 
I made the Crème brûlée before but I like the idea of this recipe, well, it makes only 2, so it's perfect when you want a small recipe (esp. when you make it for you and your sweetheart's dinner, hehe). 
When I listen to the recipe I think it's gonna be good, the only thing that bother me is using all the seeds from 1 vanilla bean, but if I want to know I have to try it, ^^, right?
The Crème brûlée is very easy to make, all you have to do is stir everything until combine, and bake it in the low heat oven, just until firm on the edge but trembling in the center, don't worry, it will set but still soft after refrigerate. 
This recipe makes very delicious creme brulee, the texture is soft and melting in the mouth, while the vanilla makes the smell, so intoxicating, and dreaming, it's not too much to use "Whole bean", haha.
Try it and you will know that easy dessert can be so good too.
Adaptation from: "カレシ×レシピ Menu-1 ~カレシと作る、こねこねハンバーグととろ~りプリュレ~"

Crème brûlée for 2

Makes 2

150ml .............................. Whipping cream
25ml ................................. Whole milk
1 ........................................ Vanilla bean
30g .................................... Granulated sugar
2 ........................................ Egg yolks
............................................ Light brown sugar for sprinkle over the top


Preheat the oven to 120°C 
Place one pan on the top shelf of the oven (to prevent the direct heat to contact the surface of the Crème brûlée).
Prepare 1 deep pan line with kitchen towel, and boil enough water for pouring into the pan.

 Mix together the whipping cream and milk.
Beat together yolks, seeds from vanilla bean and sugar.
Pour the whipping cream mixture into the yolks bowl, mix to combine.
Pass through a sieve into the jug.

Pour the mixture into the 2 (about 8cm x4 cm) ramekins. Place the ramekins into a  pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the Crème brûlée is set, but still trembling in the center, about 40 minutes. Remove the ramekins from the pan cover with plastic warp and refrigerate for at least 4 hours and up to 3 days.

Sprinkle the light brown sugar and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Crème brûlée for 2: Perfect dessert for our dinner.......