Creme Brulee
Quick answer
- Active time
- 55 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Tap with a spoon and the thin caramel crust breaks like glass over cold, trembling vanilla custard.
Read more
With little more than yolks, cream, sugar and a vanilla bean in it, the bean goes into the warming cream pod and all, not just the scraped seeds. The sugar is spread thin and torched right before serving.
Ingredients
Instructions
- 1
Preheat the oven to 150C and set the ramekins in a deep baking tray with a little space between them.
Use a stable tray so hot water can be added later without splashing into the custard.
- 2
Split the vanilla bean, scrape out the seeds, and add both seeds and pod to 400 ml heavy cream.
Warm over low heat until small bubbles appear around the edge, then turn off the heat.
- 3
Whisk 5 egg yolks with 70 g sugar and 1 tsp salt just until combined, without making foam.
Pour in the warm cream little by little while whisking so the yolks temper instead of scrambling.
- 4
Strain the custard through a fine sieve and divide it among the ramekins.
Pour hot water into the baking tray until it reaches about halfway up the ramekins, keeping water out of the custard.
- 5
Bake at 150C for 35-40 minutes.
Remove when the edges are set but the centers still jiggle slightly, then cool at room temperature and chill for at least 3 hours.
- 6
Just before serving, divide 4 tbsp topping sugar over the ramekins in a thin, even layer.
Torch until the sugar melts and turns into a glossy amber crust, then serve immediately while the top is crisp.
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