Preheat the oven to 150°C. Prepare 6 ramekins and a water bath dish.
Description
Crème brûlée is an elegant French dessert, whose name means 'burnt cream'. Beneath the crunchy, caramelized crust lies a velvety, vanilla cream made from egg yolks and cream. The contrast of textures - the crunch of sugar and the smoothness of the cream - is the essence of this dessert. The key is the right consistency of the cream, which must be thick enough but still creamy, and the perfect caramelization of the sugar with a torch or under the broiler. This dessert looks spectacular, and with a little practice, it is surprisingly simple to prepare.
Składniki (4)
Servings:
4
- 36% cream 500 g
- White sugar 120 g
- Vanilla beans 1 g
- 🌿 Przyprawy
- Salt 0.0 szczypt
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~13.40 PLN
(3.35 PLN/porcję)
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Preparation steps
1
2
Slice the vanilla pod lengthwise and scrape out the seeds. Add to the cream along with the pod.
Ingredients:
Vanilla beans, 36% cream
3
Heat the cream until bubbles appear at the edge. Do not boil! Set aside for 15 minutes.
4
In a bowl, beat the egg yolks with 70g of sugar and a pinch of salt until they lighten in color (about 3 minutes).
Ingredients:
White sugar, Salt
5
Slowly pour the warm cream into the egg yolks, stirring constantly. Strain through a sieve.
6
Pour the cream into the ramekins. Place them in a dish and fill with hot water halfway up the sides of the ramekins.
7
Bake for 40-45 minutes, until the cream is set but slightly jiggly in the center. Cool and refrigerate for at least 4 hours.
8
Before serving, sprinkle with a thin layer of sugar and caramelize with a torch or under the grill until golden.
Fun Fact
Crème brûlée is one of the most recognizable French desserts, and its history dates back to at least the 17th century.
Best for
Tips
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Serving
Serve crème brûlée in elegant ceramic ramekins. It tastes best chilled, with a crispy, caramelized crust on top. You can decorate it with fresh fruits, such as raspberries or strawberries, for an extra flavor accent.
🥡
Storage
Store leftover crème brûlée in the refrigerator, covered with plastic wrap or in airtight containers, for up to 3 days. Freezing is not recommended as it may affect the texture. Caramelize the sugar fresh before serving.
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