Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
French · Desserts
Crème Brûlée
A classic French dessert featuring a rich, velvety custard base under a crisp, caramelized sugar crust.
Servings
the whole recipe recalculates
Or tap the amount of any ingredient and enter what you have — the whole recipe adapts
Rescaled from:
Your rating
Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Warm the cream with the vanilla to 80–85°C, then cover and steep for 15 minutes.
2
Whisk the egg yolks with the sugar until pale and fluffy.
3
Pour the hot cream into the egg yolks in a steady stream, stirring constantly.
4
Strain the mixture through a fine-mesh sieve.
5
Ladle into ramekins and place them in a deep baking dish filled halfway with boiling water.
6
Bake at 140°C for 55–60 minutes until the centers still have a slight jiggle.
7
Chill in the refrigerator for at least 4 hours.
8
Right before serving, dust with fine sugar and caramelize with a torch until crisp.
Comments
Log in to leave a comment.
No comments yet. Be the first!