Dessert
Crème Brûlée
DessertOrigin: France
Baked cream custard finished with a caramelised sweet top.
Prep
20 min
Cook
40 min
Total time
1 hr
Portions
6
Total weight
664 g
Per portion
110.7 g
Ingredients
- Cream500 ml
- Yolk80 g
- Cane Sugar80 g
- Vanilla3 g
- Salt1 g
Method
Custard
- Heat the oven to 150°C (130°C fan). Warm cream with vanilla until steaming. Whisk yolks with most of the sugar and salt until pale.
- Temper yolks with hot cream; strain into 6 ramekins. Place in a roasting tin; pour hot water halfway up the sides.
Bake and caramelise
- Bake 35–45 minutes until just set with a slight wobble in the centre. Cool, then chill at least 3 hours.
- Sprinkle remaining sugar evenly on each; torch or grill under high heat until the sugar melts and forms a hard amber crust. Rest 1 minute, then serve.
Serving
Chill thoroughly, then caramelise the sugar top just before serving so it stays crisp.
Storage
Refrigerate custards (without burnt top) up to 2 days. Caramelise only when serving.