Check out my recipe for traditional Crème Brûlée. Prepare a restaurant-like dessert at your home with my easy-to-follow recipe for ”burned cream”. It is perfect for any occasion and very quick in preparation.
Preparation time: 10min
Baking time: 35-40 minutes.
Cooling time: 1h 10min
Recipe makes: 6 portions
**Ingredients:**
* 420 ml (14.8oz) of double cream
* 100ml (3.5oz) of milk (full fat works best)
* 1 tsp of vanilla bean paste
* 5 medium egg yolks
* 70g (2.45oz) of caster sugar (plus extra for topping)
**Equipment:**
* Jug
* Whisk
* Small pan
* Deep baking dish
* Tin foil
* 6x 100ml (3.5oz) Ramekins
* Temperature probe (can do without)
**Instructions:**
**1.** Heat the oven to a 160C fan (320F).
**2.** Place 6, 100ml ramekins into a baking dish, one deep enough that you can cover with tin foil without touching the top of the ramekins.
**3.** Pour double cream and milk into a small pan, and whisk in 1 tsp of vanilla bean paste.
**4.** Put the egg yolks and sugar in a mixing bowl and whisk until combined.
**5.** Put the pan with the cream on medium heat and bring it to 80C/176F. As soon as you see bubbles appear, take the pan off the heat (do not boil). Pour the cream mixture into a jug to stop it from heating up more.
**6.** Slowly and in stages pour the hot cream into the beaten egg yolk mixture, stirring with a spoon as you do so. (Do not rush or add too quickly as this will result in scrambled eggs)
**7.** Using a big spoon, scoop off all the foam that is sitting on top of the liquid and discard. Pour the mixture back into a jug.
**8.** Pour enough hot tap water into the baking dish to come about 3/4 up the sides of the ramekins. Pour the hot cream into the ramekins.
**9.** Place tin foil on the top of a baking dish leaving a small gap on both sides of the container. This will allow air to circulate.
**10.** Place the covered dish in the oven and bake for 35-40 minutes until the mixture is softly set. To check, gently sway the roasting tin and if the crème brûlées are ready, they will wobble a bit like jelly in the middle. Don’t let them get too firm or too runny.
**11.** Once ready, lift the ramekins out of the baking dish with oven gloves and set them on a wire rack to cool for a couple of minutes, then put them in the fridge to cool completely (1 hour). This can be done overnight as well.
**12.** Before serving, sprinkle 1,5 tsp of caster sugar over each ramekin and spread it out with the back of a spoon to completely cover.
**13.** Use a blow torch to caramelise the sugar. Hold the flame just above the sugar and keep moving it round and round until caramelised.
**Insight:**
* If no blow torch is available, set your oven on the grill. Place ramekins on a baking tray and caramelise watching carefully not to burn the sugar too much.
* Egg yolk sets at a temperature between 62-65C (144F-149F)
* You can keep your Crème Brûlée in the fridge for up to 5 days, and cover it with cling film to avoid smell exchange.
* For the premium Crème Brûlée, I recommend using organic eggs as their flavour is much better than standard eggs.
4 Comments
Check out my recipe for traditional Crème Brûlée. Prepare a restaurant-like dessert at your home with my easy-to-follow recipe for ”burned cream”. It is perfect for any occasion and very quick in preparation.
Preparation time: 10min
Baking time: 35-40 minutes.
Cooling time: 1h 10min
Recipe makes: 6 portions
**Ingredients:**
* 420 ml (14.8oz) of double cream
* 100ml (3.5oz) of milk (full fat works best)
* 1 tsp of vanilla bean paste
* 5 medium egg yolks
* 70g (2.45oz) of caster sugar (plus extra for topping)
**Equipment:**
* Jug
* Whisk
* Small pan
* Deep baking dish
* Tin foil
* 6x 100ml (3.5oz) Ramekins
* Temperature probe (can do without)
**Instructions:**
**1.** Heat the oven to a 160C fan (320F).
**2.** Place 6, 100ml ramekins into a baking dish, one deep enough that you can cover with tin foil without touching the top of the ramekins.
**3.** Pour double cream and milk into a small pan, and whisk in 1 tsp of vanilla bean paste.
**4.** Put the egg yolks and sugar in a mixing bowl and whisk until combined.
**5.** Put the pan with the cream on medium heat and bring it to 80C/176F. As soon as you see bubbles appear, take the pan off the heat (do not boil). Pour the cream mixture into a jug to stop it from heating up more.
**6.** Slowly and in stages pour the hot cream into the beaten egg yolk mixture, stirring with a spoon as you do so. (Do not rush or add too quickly as this will result in scrambled eggs)
**7.** Using a big spoon, scoop off all the foam that is sitting on top of the liquid and discard. Pour the mixture back into a jug.
**8.** Pour enough hot tap water into the baking dish to come about 3/4 up the sides of the ramekins. Pour the hot cream into the ramekins.
**9.** Place tin foil on the top of a baking dish leaving a small gap on both sides of the container. This will allow air to circulate.
**10.** Place the covered dish in the oven and bake for 35-40 minutes until the mixture is softly set. To check, gently sway the roasting tin and if the crème brûlées are ready, they will wobble a bit like jelly in the middle. Don’t let them get too firm or too runny.
**11.** Once ready, lift the ramekins out of the baking dish with oven gloves and set them on a wire rack to cool for a couple of minutes, then put them in the fridge to cool completely (1 hour). This can be done overnight as well.
**12.** Before serving, sprinkle 1,5 tsp of caster sugar over each ramekin and spread it out with the back of a spoon to completely cover.
**13.** Use a blow torch to caramelise the sugar. Hold the flame just above the sugar and keep moving it round and round until caramelised.
**Insight:**
* If no blow torch is available, set your oven on the grill. Place ramekins on a baking tray and caramelise watching carefully not to burn the sugar too much.
* Egg yolk sets at a temperature between 62-65C (144F-149F)
* You can keep your Crème Brûlée in the fridge for up to 5 days, and cover it with cling film to avoid smell exchange.
* For the premium Crème Brûlée, I recommend using organic eggs as their flavour is much better than standard eggs.
Blog post: [Creme Brulee](https://www.insightflavour.com/post/cr%C3%A8me-br%C3%BBl%C3%A9e)
Mmmm…my favourite dessert!
Hell yeah! A classic for a reason.
Yesss