Crème Brûlée
Vanilla custard with a torched sugar crust.
- 55 min
- Medium
- 4 servings
- French
- Vegetarian
- Gluten free
- Cooks
- 0
- Photos
- 0
Ingredients
- heavy cream500ml
- egg yolk5 piece
- sugarhalf for custard, half for topping80g
- vanilla extractor 1 vanilla pod1 tsp
- saltsharpens flavour1 pinch
Method
- 1
Heat cream with vanilla extract until just steaming; do not boil.
A vanilla pod, split and scraped, is even better.
- 2
Whisk egg yolks with half the sugar until pale.
- 3
Slowly stream warm cream into the yolks while whisking.
Tempering — slow stream, constant whisking.
- 4
Strain custard into ramekins set in a roasting pan; pour hot water in to halfway up the sides.
The water bath is what keeps it silky.
- 5
Bake at 150°C until just set with a slight wobble in the centre.
Wobble = correct. Solid = overcooked.
- 6
Chill at least 4 hours; just before serving, sprinkle sugar on top and torch until amber and crackling.
A blowtorch beats the broiler — finer control.
Per serving
- 455
- kcal
- 5g
- protein
- 24g
- carbs
- 37g
- fat