Crème brûlée
French
Chill the custards fully so they stay cool while you brown the sugar. Use a thin, even layer on top so it hardens into a crust that breaks cleanly with a spoon.
- Servings (recipe yield)
- 4 servings
- Prep time
- 20 min
- Cook time
- 30 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 400 ml high fat cream
- 140 ml whole milk
- 85 g sugar (preferred brown)
- 5 egg yolk
- 1 vanilla bean (mark, optionally essence)
- Lemon peel, rubbed
- Sugar for the top crust
Instructions
- Mix cream, milk and yolks.
- Add sugar, vanilla and lemon.
- Let rest for at least 30 min (optionally over night)
- Pour into 4-6 fireproof ramekins.
- Pre-heat oven to 150°C and put the grease pan on the middle rail.
- Put the ramekins onto the grease pan and fill it with boiling water.
- Let the crème cook for 55 min.
- Let the ramekins cool down to room temperature and put them in the fridge for at least 2 hours.
- Spread a teaspoon of sugar onto each ramekin.
- Use a blowtorch to flambé the sugar. Alternatively the grill of your oven may work too.
Source: Public Domain Recipes · jan-kremer · Recipe source · Public-domain source license