Classic crème brûlée

    Classic crème brûlée


    250 people made this

    About this recipe: Practically no dessert this elegant is also this simple. If you don't have a kitchen torch, simply place the ramekins under the grill for a few minutes.

    Serves: 4 

    • 475ml double cream
    • 4 tablespoons caster sugar
    • 1 pinch salt
    • 1 teaspoon vanilla extract
    • 3 egg yolks
    • 4 tablespoons caster sugar

    Prep:10min  ›  Cook:35min  ›  Extra time:45min  ›  Ready in:1hr30min 

    1. Preheat oven to 150 C / Gas 2 and line the bottom of a large baking dish with a damp kitchen cloth.
    2. Combine cream, 4 tablespoons sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four ramekins.
    3. Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water from a kettle into dish to halfway up the sides of the ramekins. Cover whole dish loosely with foil.
    4. Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours.
    5. Before serving, sprinkle 1 tablespoon sugar over each ramekin. Use a kitchen torch or oven grill to brown top, 2 to 3 minutes.

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