Classic crème brûlée
"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
Baking
Resting
Ingredients
Utensils
2 ovens, cutting board, knife, 2 pots, bowl, whisk, 6 ramekins, baking sheet (deep), flambé torch
How-To Videos
How to scrape a vanilla bean
Nutrition per serving
Step 1/5
- ⅓ 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
- 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
- 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
- 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
- ⅔ tbsp sugar
- flambé torch
Sprinkle remaining sugar on top and use a flambé torch to caramelize. Enjoy!
Enjoy your meal!
