Crème Brûlée

the quintessential French dessert, a delicious fusion of creamy custard and a crispy caramelised sugar crust
  1. Preparation: 15 minutes
  2. Baking: 40-45 minutes
  3. Chilling: At least 2 hours (or overnight)
  4. Caramelizing: 5-10 minutes
  • 300 ml double cream
  • 100 ml whole milk
  • 4 large egg yolks
  • 70g caster sugar
  • 1 vanilla pod (or 1 teaspoon vanilla extract)
  • Extra caster sugar for caramelising

Preheat the Oven:

  • Preheat your oven to 150°C (300°F) fan/gas mark 2.

2. Prepare the Custard:

  • Split the vanilla pod lengthwise (if using) and scrape out the seeds. If using vanilla extract, skip this step.
  • In a saucepan, combine the double cream, milk, vanilla seeds (or extract), and heat over medium-low heat until it’s just about to simmer. Remove from heat immediately; do not let it boil.

3. Whisk the Egg Yolks:

  • In a separate bowl, whisk the egg yolks and caster sugar until well combined and slightly pale.

4. Combine the Mixtures:

  • Gradually pour the hot cream mixture into the egg yolk mixture, whisking continuously to prevent curdling.

5. Strain the Custard:

  • Strain the custard mixture through a fine-mesh sieve into a jug or bowl to remove any solids or vanilla pod remnants.

6. Fill the Ramekins:

  • Place four ramekins in a deep baking dish. Pour the custard evenly into the ramekins.

7. Bake:

  • Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins (this is called a water bath or bain-marie).
  • Carefully transfer the baking dish to the preheated oven and bake for 40-45 minutes or until the custard is set around the edges but still slightly wobbly in the center.

8. Chill:

  • Remove the ramekins from the water bath and allow them to cool to room temperature. Then, refrigerate for at least 2 hours or overnight to allow the custard to set further.

9. Caramelizing:

  • Just before serving, sprinkle a thin, even layer of caster sugar on top of each custard.
  • Use a kitchen blowtorch to caramelize the sugar until it’s golden and crispy. Alternatively, you can place them under a hot grill (broiler) for a few minutes, but watch them closely to prevent burning.

Serve your delicious Crème Brûlée immediately and enjoy the enchanting contrast of textures and flavours that make it a timeless dessert classic.

Per serving
  • Calories: 440
  • Fat: 38g
  • Saturated Fat: 23g
  • Carbohydrates: 19g
  • Sugars: 18g

In this recipe:

The name translates to “burnt cream,” which perfectly encapsulates the contrast between the silky, vanilla-infused custard and the brittle, caramelised sugar on top. This indulgent dessert is not only a treat for the taste buds but also a feast for the eyes.

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