Cook and Scale
Creme Brulee
4 servings · 65 min total
A classic French baked vanilla custard under a crackling caramelised sugar crust. Rich, cool cream against a shatter of warm caramel.
Ingredients
- 5 dl heavy cream
- 1 tbsp vanilla extract
- 5 egg yolk
- 80 g white sugar
- 4 tbsp white sugar
Contains: Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Warm the vanilla cream — Heat the oven to 150C. Warm the cream with the vanilla until steaming but not boiling, then set aside.
- 2.
Make the custard base — Whisk the yolks with the 80 g of sugar until pale, then slowly pour in the warm cream while whisking. Strain the custard into four ramekins.
- 3.
Bake in a water bath — Set the ramekins in a roasting tin, pour hot water halfway up their sides, and bake for about 40 minutes until just set with a slight wobble. Chill for 3 hours.
- 4.
Caramelize the sugar topping — Just before serving, sprinkle each custard with a tablespoon of sugar and caramelise under a hot grill or with a blowtorch until a crisp amber shell forms.