Crème brûlée
A gently baked vanilla custard with a thin sugar crust.
Active time22 min
Cooking40 min
Total3 h 30 minResting : 2 h 30 min
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Ingredients
- 500 ml pouring cream
- 5 egg yolks
- 5 ml vanilla extract
- 70 g sugar
- 40 g brown sugar
Preparation
Separate the egg yolks from the whites. Preheat the oven to 150 degrees Celsius. Heat the cream and vanilla without boiling. Mix the egg yolks and white sugar without making the mixture frothy, then gradually pour in the cream.
500 ml pouring cream5 egg yolks5 ml vanilla extract70 g sugar- oven
- saucepan
- mixing bowl
Divide between 4 ramekins set in a hot water bath. Bake for 35 to 40 minutes until set with a slightly wobbly centre.
- ramekins
- dish
- oven
Leave to cool slightly for 30 minutes, then refrigerate for at least 2 hours.
- refrigerator
Sprinkle the brown sugar over the chilled custards. Caramelise with a kitchen blowtorch, following its instructions, and serve.
40 g brown sugar- kitchen blowtorch
Allergens
- Eggs
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration