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Crème Brulée
Crème Brulée is a traditional French recipe for a classic dessert of a vanilla custard base topped with sugar that is heated until molten so that it sets as a crunchy topping. The full recipe is presented here and I hope you enjoy this classic French version of: Crème Brulée.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
6
Rating: 
Tags : Milk RecipesBaking RecipesFrench Recipes
The name of this dish 'Crème Brulée' literally means 'burnt cream' in French and this refers to the layer of hard
caramel that sits on top of the dish.
Ingredients:
600ml double cream
5 egg yolks
50g caster sugar
1 tbsp water
4 drops vanilla extract
caster sugar (for topping)
Method:
Combine the egg yolks, sugar, cream and vanilla in a bowl and whisk until combined. Divide the mixture evenly between 6 ramekins and place in a roasting tin. Add boiling water until it comes half way up the sides of the ramekins then place the roasting tin in an oven pre-heated to 170°C (325°F/Gas Mark 3) and bake for about 40 minutes, or until the cream custard has set. Bring out of the oven, remove the ramekins from the roasting tin and allow to cool to room temperature.
When ready to serve sprinkle a level teaspoon of caster sugar evenly over the surface of each ramekin then either place under a hot grill to caramelize or use a blowtorch. Allow to cool for a few minutes so that the sugar forms a hard crust then serve.
