How To Make Crème Brulée
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How To Make Crème Brulée
Crème Brulée Recipe. This traditional French dessert is creamy on the inside and crunchy on top - an exquisite and irresistible combination. Taste our Crème Brulée recipe.
- Prep:
- 30m
- Cook:
- 30m
- Total:
- 1h
- Serves:
- 6
- Temp:
- 190° c - 370° f
Step 1: You will need….
- 500 ml double cream
- 1 vanilla pod
- 120 g caster sugar
- 6 tsp caster sugar
- 6 egg yolks
- 1 chopping board
- 1 saucepan
- 1 bowl
- 1 whisk
- 1 sieve
- 1 jug
- 6 ramekins
- 1 roasting tin
- 1 blow torch
- 1 spatula
- 1 knife
Step 2: Prepare the vanilla pod
Slice down the middle of the pod and split it open. Scrape out the pulp onto the knife point and put it into the saucepan. Add the pod and pour in the cream.
Step 3: Heat the cream
Place the pan of cream over a medium heat and allow to warm to just under boiling point.
Step 4: Preheat the oven
Set the oven to 140ºC (275ºF/ gas mark 1).
Step 5: Mix eggs and cream
Break the eggs into a large bowl, add the sugar and whisk well until it turns pale in colour. Gradually pour in the warm cream, whisking continually. Once combined, set aside.
Step 6: Strain and transfer to ramekins
Strain the mixture through the sieve into the jug. Place the six ramekins into the roasting tin and fill each one with the cream mixture. Pour enough boiling water into the tray to reach half way up the ramekins. This is known as a bain marie.
Step 7: Bake
Place into the preheated oven and bake for 30 minutes.
Step 8: Remove and cool
Once baked remove the crème brulees from the oven and, taking great care as the ramekins will be very hot, take them out of the bain marie. Allow them to cool to room temperature.
Step 9: Caramelize
Sprinkle a teaspoon of sugar over each crème brulee. With the blow torch quickly caramelize the top, for roughly 8-10 seconds. Don't over heat or the sugar will go black. When cooled the caramelized topping will harden.
Step 10: Serve
Place on a serving plate and serve at room temperature.