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French · Desserts
Crème Brûlée
A delicate and light French dessert with a silky texture and a classic crisp caramel crust.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Pour the cream into a saucepan and place it over heat; a heavy-bottomed saucepan works best.
2
Separate the egg yolks from the whites and weigh out the sugar while the cream heats up.
3
Add vanilla seeds or vanilla extract to the warm cream and bring it to a boil.
4
Whisking constantly, pour the hot cream over the yolks, stirring thoroughly to prevent the yolks from curdling.
5
Pour the resulting mixture into ramekins and bake at 110-120°C (230-250°F) using top-and-bottom heat for at least an hour, until the center jiggles like gelatin.
6
For the crunchy crust, sprinkle sugar over the cooled crème brûlée and caramelize it with a kitchen torch.
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