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Crème Brûlée

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Ingredients

Adjust Servings:
6 egg yolks
5 Tbsp granulated sugar
1 tsp vanilla extract
500 ml heavy cream
4 Tbsp granulated sugar for the crust

Crème Brûlée

Cuisine:
  • Serves 4
  • Easy

Ingredients

Directions

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Crème Brûlée

is a classic French dessert with four simple ingredients – cream, vanilla, sugar and egg yolks. It has a rich and creamy custard base topped with a texturally contrasting layer of hardened caramelized sugar. The custard base is traditionally flavored with vanilla but you can make an experiment with other flavorings. This is a very elegant dessert to serve in individual ramekins. The fun part is when you crack the hard caramel topping and it’s breaking through to the firm custard.

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Note:

  • Make sure to let the custard set for several hours in the refrigerator before brûléeing the top, otherwise you’ll end up with soupy custard.
  • If you don’t have a blowtorch,  place the custards under a hot grill or oven’s broiler, keeping an eye on them to ensure the sugar doesn’t burn.

If you make this classic Crème brûlée or any of my recipes, I’d love to see them! Just take a photo and tag me @lovethatbite on Instagram

 

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Steps

1
Done
3 mins

Preheat oven to 160°C.
Beat egg yolks, 5 tablespoons granulated sugar and vanilla extract in a large bowl until thick and creamy.

2
Done
7 mins

Pour the heavy cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately.
Stir cream into the egg yolk mixture; beat until combined.

3
Done
5 mins

Pour the cream into ovenproof dishes (ramekins) until almost full.

Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins.

4
Done
35 mins

Bake for 35 to 40 mins, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

5
Done
5 mins

To serve, sprinkle a tablespoon sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow the sugar to cool until hard, then serve.

Stephanie

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