Classic crème brulee

    Classic crème brulee

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    About this recipe: This is my take on the classic French dessert creme. You don't need a hand torch for this, as you can caramelise the sugar under the grill.

    hisacke Buckinghamshire, England, UK

    Serves: 6 

    • 600ml (1 pint) double cream
    • 4 egg yolks
    • 1 tablespoon caster sugar
    • 1 teaspoon vanilla extract
    • To finish
    • 50g (2 oz) caster sugar

    Prep:20min  ›  Cook:40min  ›  Extra time:14hr chilling  ›  Ready in:15hr 

    1. Preheat oven to 140 C / Gas 1.
    2. Warm the double cream in a large bowl set over a pan of boiling water.
    3. Meanwhile, beat egg yolks and sugar together until fluffy.
    4. Stir the egg mixture into the heated cream and continue cooking gently, stirring constantly until it begins to thicken. Add the vanilla.
    5. Pass through a sieve and divide the mixture evenly between 6 small ramekins.
    6. Place in roasting dish filled with 2.5cm (1 in) water and put in oven for 30 to 40 minutes. Remove from oven, cool and chill in fridge overnight.
    7. Sprinkle evenly with sugar and place under hot grill until sugar caramelises. Cool and chill in fridge 2 hours before serving.
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