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France · Pâtisserie française
Vanilla crème brûlée
A custard set gently in the oven, topped with a thin crust of caramelised sugar just before serving.
translation Translated from French. Translation by Camille Roussel. Read the original
Read this recipe inEnglish · translationespañol · translationfrançais · original
- Servings
- 6
- Preparation
- 15 min
- Cooking
- 50 min
- Resting
- 240 min
- Total
- 305 min
- Difficulty
- Easy
Cuisine / tradition: Pâtisserie française (FR) — declared by the author
- Dessert
- Baked
Ingredients
For 6 servings
- 500 ml whole liquid cream
- 1 piece vanilla pod
- 6 piece egg yolks
- 90 g sugar
- 6 tbsp light brown sugar for the caramel
Method
- Step 1. Heat the cream with the split vanilla pod and its seeds. Leave to infuse for twenty minutes.⏱ 20 min
- Step 2. Whisk the yolks with the sugar, without making them pale. Pour in the warm cream, mix, strain and skim.
- Step 3. Divide among six ramekins set in a roasting tin filled with hot water to half their height. Bake at 100 °C: the centre should still wobble.⏱ 50 min
- Step 4. Cool, then chill for several hours.⏱ 240 min
- Step 5. Just before serving, sprinkle with brown sugar and caramelise with a blowtorch (or under a very hot grill).
Story and cultural note
Several regions and countries claim the crème brûlée; similar preparations exist in French, Catalan and English cooking. This version follows the classic French method: gentle baking in a water bath, caramel at the last minute.
Diet and allergens
Information declared by the author. CookHuddle does not verify or certify it. If you have an allergy, check the ingredients yourself.
DietVegetarianNut-freeGluten-free
ContainsMilkEggs
