Crème brûlée

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Today I'd like to share a recipe for a classic French dessert that helped me conquer the heart of my wife. We'll prepare crème brûlée, a baked dessert of cream and egg yolks, topped with a crumbly layer of caramelised sugar.


The dessert is so velvety you cannot imitate it; the final outcome if well worth the effort. Flavour is subtly sweet, with vanilla undertones, and caramelised sugar gives it a bit of an edge. A dream!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

  • 400 ml whipping cream (30-36%)
  • 100 ml milk
  • 5 egg yolks
  • Vanilla paste or a vanilla pod
  • 4 tbsp sugar (~50 g) + sugar to caramelise

Method

  1. Slice through a pod of vanilla. Use the dull side of a knife to scrape beans out.
  2. Put 5 egg yolks into a large container (at least 1l in volume). Add 4 tbsp sugar and cream them together until sugar dissolves and egg yolks become light, thick and fluffy.
  3. Pour 100 ml milk and 400 ml whipping cream into a pot; add the vanilla pod together with its beans. Heat up the contents of the pot slowly for a few minutes until milk and cream become hot, but not boiling. When you start noticing bubbles at the edges and liquid is just about to simmer, take pot off heat.
  4. Add hot liquid gradually to egg yolks. Do it slowly, whisking the mixture all the time. Once done, discard the foam that formed at the top.
  5. Pass liquid through a sieve into a separate container to get rid of vanilla.
  6. Put 4 ramekins in the bottom of a deep baking tray in such a way that they don't touch one another. Divide custard between equally. Pout hot water carefully into the baking tray so it reaches 50% of ramekins' height. Cover the top of ramekins with a separate baking tray in such a way that you don't block the access of air to the custard.
  7. Bake crème brûlée in a water bath in a conventional oven preheated to 180 deg C for 30-35 minutes.
  8. Take the desserts out of water bath and set them aside to cool. Put the desserts into a fridge for at least 3 hours to cool completely and set.
  9. Scatter 2-3 tbsp of sugar on top of each dessert just before serving. Melt and caramelise sugar with a chef blowtorch or using the broiler of your oven.
  10. Enjoy!

 

Approximate nutritional value
1 seving (recipe makes 4 servings)
  • 450 kcal
  • Carbs: 56 g 
  • Fat: 18 g
  • Protein:16 g
  • Fibre: 2 g

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