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Classic crème brûlée

Classic crème brûlée

Based on 22 ratings
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Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna
"Crème brûlée always reminds me of the movie 'Amelie'. I love the sound of cracking the top with a spoon just as much as she does!"
Difficulty
Easy 👌
Preparation
30 min
Baking
35 min
Resting
0 min

Ingredients

2Servings
vanilla bean
33⅓ ml
whole milk
133⅓ ml
heavy cream
1⅔
egg yolks
36⅔ g
sugar
MetricImperial

Utensils

2 ovens, cutting board, knife, 2 pots, bowl, whisk, 6 ramekins, baking sheet (deep), flambé torch

How-To Videos

See all
how-to-scrape-a-vanilla-bean

How to scrape a vanilla bean

Nutrition per serving

Cal339
Fat26 g
Protein4 g
Carb22 g
  • Step 1/ 5

    Preheat oven to 120°C/250°F. Split and scrape vanilla bean. Add milk, heavy cream, vanilla bean seeds, and the scraped vanilla bean pod to a pot and bring to a boil. Remove vanilla bean pod from the pot.
    • vanilla bean
    • 33⅓ ml whole milk
    • 133⅓ ml heavy cream
    • oven
    • cutting board
    • knife
    • pot

    Preheat oven to 120°C/250°F. Split and scrape vanilla bean. Add milk, heavy cream, vanilla bean seeds, and the scraped vanilla bean pod to a pot and bring to a boil. Remove vanilla bean pod from the pot.

  • Step 2/ 5

    Add egg yolks and some sugar to a bowl and whisk until foamy. Stream in the hot milk and cream mixture while whisking continuously.
    • 1⅔ egg yolks
    • 26⅔ g sugar
    • bowl
    • whisk

    Add egg yolks and some sugar to a bowl and whisk until foamy. Stream in the hot milk and cream mixture while whisking continuously.

  • Step 3/ 5

    Set the bowl over a pot of simmering water and heat while whisking constantly for approx. 10 min., or until the mixture thickens. Fill the mixture into ramekins.
    • pot
    • 6 ramekins

    Set the bowl over a pot of simmering water and heat while whisking constantly for approx. 10 min., or until the mixture thickens. Fill the mixture into ramekins.

  • Step 4/ 5

    Place ramekins on a deep baking sheet, and pour in approx 1 in./2.5 cm of water around the ramekin dishes. Bake at 120°C/250°F for approx. 35 min. Remove from oven and let  cool completely.
    • baking sheet (deep)
    • oven

    Place ramekins on a deep baking sheet, and pour in approx 1 in./2.5 cm of water around the ramekin dishes. Bake at 120°C/250°F for approx. 35 min. Remove from oven and let cool completely.

  • Step 5/ 5

    Sprinkle remaining sugar on top and use a flambé torch to caramelize. Enjoy!
    • tbsp sugar
    • flambé torch

    Sprinkle remaining sugar on top and use a flambé torch to caramelize. Enjoy!

  • Enjoy your meal!

    Classic crème brûlée

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