Crème brûlée
A classic French dessert: creamy vanilla custard with caramelised sugar on top. Make it the night before: it gets even better, and you have more time with your guests.
Ingredients
Instructions
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Slowly boil the cream and vanilla bean. Stir together egg yolks and sugar until the mixture is pale yellow and falls in ribbons. Pour the cream into the egg yolks in a thin stream while whisking vigorously (so that the yolks do not curdle). Divide this into 4 bowls. Stand the bowls in a water bath and bake at 150°C for 40 to 45 minutes, until set at the edges but still with a slight wobble in the middle. Try with a skewer or match, if nothing sticks to it, they are done.
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If the ramekins are deep (3 to 4 cm), you can reduce the baking time to get a creamy consistency in the middle, you can tell by testing the middle with a skewer: a little should stick to it.
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You can make Crème Brûlée the day before, and then you only need to sprinkle over brown sugar and caramelise it under the oven grill or with a kitchen torch before dinner.
Notes
Tips: Bake in a water bath at 150°C for a silky texture. The water around the ramekins regulates the temperature and keeps the custard from splitting. Chill for at least 2 hours before serving.
Storage: Keeps in the fridge for up to 3 days. Caramelise the sugar just before serving.
FAQ: Use a kitchen torch for an even, crackling caramel layer. Move the torch in circles so the sugar does not burn in one spot.
Nutrition per serving
- Calories
- 484 kcal
- Carbohydrates
- 26 g
- Protein
- 5 g
- Fat
- 41 g
- Saturated fat
- 25 g
- Polyunsaturated fat
- 2 g
- Monounsaturated fat
- 11 g
- Cholesterol
- 297 mg
- Sodium
- 39 mg
- Potassium
- 131 mg
- Fiber
- 0 g
- Sugar
- 25 g
Nutrition values are estimates.