Crème Brûlée – Classic French Dessert Recipe
Creme Brulee
Crème brûlée is a classic French dessert with a smooth vanilla cream topped with a crunchy layer of caramelized sugar. Perfect for impressing guests or treating yourself!
Ingredients
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5 dl whipping cream
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1 vanilla pod
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1 dl granulated sugar
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4 egg yolks
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1/2 cup raw sugar (for caramelization)
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Prepare the vanilla : Cut the vanilla pod lengthwise and scrape out the seeds with a knife. Place both the seeds and pod in a saucepan with the whipping cream.
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Heat the cream : Bring the mixture to a simmer over medium heat. Stir occasionally to make sure the cream doesn't boil. Remove the saucepan from the heat and let cool slightly.
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Beat egg yolks and sugar : In a large bowl, beat egg yolks and granulated sugar until the mixture is light and fluffy.
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Mix together : Pour the cream mixture into the egg yolk mixture, stirring constantly. Then strain the mixture through a fine-mesh sieve to remove the vanilla bean and any lumps.
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Pour into molds : Divide the batter into ovenproof portion molds. Place the molds in a deep baking dish and fill the baking dish with hot water so that it reaches halfway up the edges of the molds.
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Bake : Bake at 150°C for about 45 minutes, or until the crème brûlée has set but is still a little wobbly in the middle. Remove the molds from the water bath and let cool. Then refrigerate for at least 4 hours, preferably overnight.
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Caramelize sugar : Sprinkle a thin layer of raw sugar over each mold. Use a burner to melt the sugar until it turns golden brown and hard. Let the sugar set for a few minutes before serving.
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Serve : Serve crème brûlée as is or with a garnish of fresh berries for an extra touch.
Tip
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If you don't have a burner, you can place the molds under the oven's grill element on high heat for a few minutes until the sugar melts.
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For a twist, you can add some citrus zest to the cream mixture for a fresh flavor.