Classic crème brûlée

Based on 12 ratings

Johanna 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 👌
30
min.
Preparation
35
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
vanilla bean
100 ml whole milk
400 ml heavy cream
egg yolks
110 g sugar
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
339
Protein
4 g
Fat
26 g
Carb
22 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
    • 100 ml whole milk
    • 400 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.
    • egg yolks
    • 80 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!
    • 2 tbsp sugar
    • flambé torch

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