Classic crème brûlée

Based on 6 ratings
Johanna

Johanna

“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

  • oven
  • cutting board
  • knife
  • pot
  • bowl
  • whisk
  • 6 ramekins
  • baking sheet (deep)
  • flambé torch

Nutrition per serving

Cal
339
Protein
4g
Fat
26g
Carb
22g

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.
  • 1 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.
  • 5 egg yolks
  • 80 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!