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
Warm the cream
- Heat the oven to 150°C (130°C fan).
- Warm the cream with the vanilla until steaming.
Temper the custard
- Whisk the yolks with most of the sugar and the salt until pale.
- Temper the yolks with the hot cream, whisking constantly.
- Strain into 6 ramekins.
Bake in a water bath
- Place the ramekins in a roasting tin and pour hot water halfway up the sides.
- Bake 35–45 minutes until just set with a slight wobble in the centre.
Chill and caramelise
- Cool, then chill at least 3 hours.
- Sprinkle the 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.