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Creme Brulee

Silky vanilla custard with a thin, crackling caramelized sugar top. The contrast between the cold, creamy custard and the warm, crispy crust is unbeatable.

SnackFrenchMedium

15 min

Prep

45 min

Cook

5 hr

Total

Servings

Medium

Difficulty

Instructions

Preheat oven to 325F. Heat cream with the scraped vanilla bean seeds (or extract) until it just starts to simmer. Don't let it boil.

Whisk egg yolks and sugar until pale. Very slowly pour the hot cream into the yolks while whisking constantly to temper them. Strain through a fine mesh sieve.

Tip: Pour the cream in a thin stream. Too fast and you'll scramble the eggs.

Divide among 4 ramekins placed in a deep baking dish. Pour hot water into the dish until it comes halfway up the sides of the ramekins. Bake 40-45 minutes until the custard is set but still jiggles slightly in the center.

Cool to room temperature, then refrigerate at least 4 hours. When ready to serve, sprinkle 1 tbsp superfine sugar on each. Torch with a kitchen torch until caramelized and crackling.

Nutrition per Serving

380kcal

Calories

Protein

28g

Carbs

28g

Fat

Fiber

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Creme Brulee

Ingredients

Instructions

Nutrition per Serving

Tags

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