How to Cook Perfect Crème Brulee

xx 04:16

Crème Brulee. You can hardly beat a classic Crème Brûlée during the summer. It's creamy, elegant, refreshing and the crispy caramelized crust on top is simply divine. Part of the fun of Creme Brulee comes from the crispiness of the burnt top compared to the creaminess of the custard.

Crème Brulee I will never forget the first time I made Creme Brûlée because I was so astounded how easy it was. Creme Brulee is often thought of as restaurant food, but it's actually one of the easiest desserts you can make at home. This classic creamy custard can also be customized in many different flavors! You can have Crème Brulee using 6 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Crème Brulee

  1. You need 3 tbsp of caster sugar added to fruit (optional).
  2. It's 2 of vanilla pods.
  3. It's 300 ml of double cream.
  4. It's 200 ml of full fat milk.
  5. Prepare 8 of egg yolks.
  6. It's 80 g of caster sugar.

This crème brûlée recipe is easy to make. Crème brûlée is a simple custard, made with nothing but eggs, cream, and sugar along with a little vanilla. Crème brûlée is a simple dessert, but that doesn't mean it's easy to make a perfect one. Learn the secrets of making silky smooth creme brulee at home.

Crème Brulee instructions

  1. Score vanilla pods lengthways and remove seeds. Add milk, cream, vanilla seeds and pods to a pan and slowly bring to the boil..
  2. In a bowl, beat the yolks and sugar until light and fluffy. When the milk and cream are just about to boil, remove the vanilla pods and add little by little to the egg mixture, whisking continuously. Remove any froth or bubbles that surface..
  3. Add your fruit (optional) to the bottom of the dishes. Pour the creamy mixture over the fruit. (Ramekins will do but small clay cassoulet are more suited to this pudding as it should really be quite shallow). Bake in a shallow baking tray half filled with water for 25 minutes. (140 degrees centigrade). The custards should be set but wobbly in the middle. Let the custards cool, then chill in the refrigerator..
  4. Before serving, sprinkle the top of the custards with 2 - 3 teaspoons of sugar and gently shake the ramekin to spread it evenly. Use a mini blowtorch or grill to caramelise the sugar until it turns a dark amber colour. Not too dark though as it will taste bitter. DO NOT test whether it is hot with your finger! Remember to leave a moment before serving. (You don’t want any burnt tongues either). Sprinkle with a dusting of icing sugar and fruit of your choice..

While Crème Brûlée may be thought of as a fancy restaurant dessert, it can be made at home. The silky texture and rich vanilla flavor make it taste restaurant-quality. These Creme Brulee Cheesecake Bars turn the classic French dessert into something even easier and tastier! Graham cracker crust, vanilla bean cheesecake filling, and a bruleed sugar topping. When I visited Paris for the first time, I told my best friend that we were going to have to go somewhere to eat this famous dessert.

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