Crème brûlée
From: gimmesomeoven, 20minutes.fr
This classic crème brûlée recipe is much easier to make homemade than you might think!
| Prep |
⏱️ 0:20 |
| Cook |
⏱️ 0:40 |
| Yields |
🍴 6 servings |
Ingredients
-
6 egg yolks
- 500 ml cream (35% fat)
- 50 g sugar
- 1 vanilla bean, split lengthwise (or 1 teaspoon vanilla extract)
- 6 tablespoons of brown sugar (for caramelization)
Instructions
-
Heat the oven to 160 C.
- On a baking dish, place 6 ramekins side by side.
- Set the kettle to boil the water. Once boiling, fill the baking dish with water until to almost submerge the ramekins.
- Add the cream to a saucepan. Scrape the seeds from a vanilla bean into the cream. Bring the cream with vanilla seds to almost simmering, then remove from heat.
- While the mixture is heating, whisk the egg yolks with sugar in a separate bowl.
- When the cream reaches the desired temperature, slowly pour the cream into the eggs while continuously whisking the eggs.
- Strain the mixture through the strainer into a clean bowl.
- Fill the ramekins with the mixture.
- Bake for 25-35 minutes. Or until the custard is still slightly jiggly but the centers are barely set. The center of the custard should reach 70 C.
- Cool the ramekins in the fridge for at least 4 hours.
- Remove the ramekins from the fridge, add a spoon of sugar to each of them. Use the torch to caremelize the sugar.
- Enjoy!
If you don't know what to do with the leftover egg whites try the Angel Food Cake!