Creme brulee recipe

Cr me br l e recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the rich and creamy delight of the classic Creme Brulee recipe. This elegant dessert is a perfect combination of smooth custard and caramelized sugar, creating a heavenly contrast of textures and flavors. With its origins in France, this timeless dessert has become a favorite worldwide. Whether you're hosting a dinner party or simply craving a sweet treat, this Creme Brulee recipe is sure to impress.

Keywords: Creme Brulee, dessert, custard, caramelized sugar, French cuisine

Creme brulee recipe details

Creme brulee recipe, recipe Rating: 4.5
Number of votes:98 

Ingredients

8	egg yolk(s)
100 g	sugar
500 ml	whipping cream
	vanilla extract
	turbinated sugar (sugar in the raw)

Instructions

Pour the sugar into the egg yolks. Beat the yolks until smooth.

Heat whipping cream until almost simmering. Let cream cool and then add to the egg yolks on tablespoon at a time while stirring. After having integrated about 250 ml of the whipping cream, pour the yolks into the cream and mix until smooth. Make sure the mixture is lump-free when adding the vanilla.

Pour the mixture into six or eight ramekins (depends on the size of your ramekins; alternatively also two bigger bowls can be used to create two big portions). Make sure that bowls or ramekins are oven-proof.

Preheat oven to 150°C. Place ramekins into oven for about an hour. To test whether they are done, ensure that cream is firm towards the outside and more jiggly at the centre. Pick one up ramekin and move it a little to see whether the centre is loose.

When they are done let them cool on a cooling rack at room temperature. Wrap in plastic and refrigerate for at least 8 hours.

At about one hour before serving take them out of the fridge and drizzle turbinated sugar (sugar in the raw) on top of the cream/custard mixture. Using a kitchen torch heat up the sugar until it changes colour and builds a caramelised crust. Alternatively you can also use the oven where you can choose to only have the heat come from the top. It does not matter if the custard gets heated up again. Simply put the finished cream brulee back into the fridge and leave to cool for another 30-60 minutes before serving.


Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:

keine Angabe