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What is Creme Brulee
Victoria Haneveer

Crème Brûlée Recipe

This sweet, creamy custard dessert is famed for its layer of crispy caramel on top which you can make with a broiler or, quicker still, a kitchen blowtorch. Make this in individual ramekins and serve cold.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5
Course: Dessert
Ingredients Method Notes

Ingredients
 

  • 6 egg yolks
  • 6 tablespoons white sugar
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups (375 ml) heavy cream
  • 2 tablespoons brown sugar

Method
 

  1. First preheat the oven to 300 degrees F (150 degrees C).
  2. Beat 4 tablespoons of sugar with the egg yolks and vanilla extract in a bowl until creamy and thick.
  3. Pour the cream into a pan and stir over a low heat until nearly boiling.
  4. Take the cream off the heat right away.
  5. Beat the cream into the egg yolk mixture until well combined.
  6. Next, pour the cream mixture into the top pan of a double boiler.
  7. Stir it over simmering water for 3 minutes or until the mixture will lightly coat the back of a spoon
  8. Take the mixture off the heat and pour it into a shallow heat-proof dish or 4 ramekins.
  9. Bake it in a preheated oven for half an hour.
  10. Take the crème brûlée out of the oven and cool down to room temperature.
  11. Refrigerate the dessert for at least 1 hour or overnight if you like.
  12. Preheat the broiler.
  13. Combine the remaining 2 tablespoons of white sugar with the brown sugar.
  14. Sift this mixture evenly over the custard.
  15. Put the dish or ramekins under the broiler for 2 minutes or until the sugar melts.
  16. Keep an eye on it - you want it to caramelize not burn.
  17. Let the crème brûlée cool then refrigerate until the custard sets again.
  18. Serve chilled or at room temperature.

Notes

If you have a kitchen blow torch, use that to caramelize the sugar on top, instead of using the broiler.