Creme brulee

Creamy, crunchy, sweet, easy to make ... what could you ask more for a desert?

  • 500g whipping cream
  • 200ml whole milk
  • 6 yolks
  • 50g sugar
  • 2 tablespoons vanilla sugar
  • 2 tablespoon vanilla extract
  • ~6 tablespoons brown sugar

  1. Mix the whipping cream with milk and heat it until simmer.
  2. Mix the yolks with sugar, vanilla sugar and vanilla extract.
  3. Pour slowly the hot milk with cream over the yolks while mixing continuously.
  4. Put 6 ramequins (preferably wider) in a tray.
  5. Pour the composition in ramequins.
  6. Pour hot water near the ramequins in the tray.
  7. Cook in the oven at 150ºC for 45 min.
  8. Take them out of the oven, and let them cool.
  9. Put the ramequins in the fridge and let them cool well for few hours.
  10. Sprinkle one tablespoon of brown sugar on top of each ramequin. To remove the extra sugar on top, turn the ramequin at 90º to let the sugar drop. The sugar that sticks to the composition is enough.
  11. Use a torch to caramelize the sugar on top until you get 2-3 dark brown spots. Let it cool for 10 minutes and you have a nice crunchy surface for the creme brulee.

Recipe inspired from Marmiton les meilleures recettes de pâtisserie et desserts de Marmiton, page 194.


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