Pinot Blanc, medium-dry, 2010
This gentle, fine and fruity Pinot Blanc underscores the sweet crema catalana. The ripe grapes are the perfect partner to the slightly salty caramel sauce.
Preheat the oven to 120°C/250°F. Heat (don't boil!) heavy cream with some of the sugar and vanilla seeds until the sugar has dissolved.
Next, whisk the warm mixture into the egg yolks in a large bowl.
Pour the mixture into brûlée tins and place these into a tall baking dish. Pour hot water into the baking dish, creating a water bath in which to cook the crème brûlée.
Bake in a preheated oven at 120°C/250°F for approx. 60 min. Next, remove the tins from the water bath and leave to cool for 30 min. Chill for at least four hours or overnight before serving.
Caramelize rest of the sugar in a small frying pan. Add a pinch of salt, pour in water and reduce into a sauce. Pour over the Crema Catalana to serve.