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Perfect creme brulee recipe

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We’re in a creme brulee kind of mood today and it’s a lot easier to make than you think! Creamy vanilla custard with caramelized sugar topping, we show you how easy it is!

Impress your friends with this restaurant standard dessert, made in just 45 minutes!
Preparation time: 10 minutes

Cook time: 35 minutes
Ingredients: 100ml Full fat milk, 425ml double cream, 1 vanilla pod, 5 large egg yolks, and 50g golden castor sugar plus additional for topping.
Instructions: Preheat your oven to 180°C.

In a large baking dish or baking pan, one where the side of the tray will be higher than the ramekins, place your ramekins.

a Creme brulee 2 | Perfect creme brulee recipe

In a medium pan, pour your milk and heavy cream. Split a vanilla pod in two and scrape the seeds out with the back of a knife and place the seeds and vanilla bean pod in the pan with the milk and cream, then set aside.

In a mixing bowl, add your egg yolks and golden castor sugar and, using an electric mixer, whisk until it looks fluffy and slightly pale, approximately 1 minute.

Heat the pan of double cream, milk, and vanilla on medium heat, keep a close eye on it, and bring it almost to a boil, when you see bubbles forming around the edge of the pan, remove it from the heat.

Remove the vanilla pod from the pan and add the mixture to your egg yolks and sugar mixture, stir with a handheld whisk as you add it.

Then, pass the mixture through a sieve into a large jug, and press any remaining vanilla seeds through the sieve, so you get as many into the mixture as possible. Remove with a spoon, any of the foam that is sitting on top of the sieved mixture.

Now, pour hot tap water into the baking dish, you need approximately 1½ cm high for the water bath. Next, pour the hot cream mixture right to the top of the ramekins, and carefully place the tray into the oven, placing a baking sheet over the top of the tray, but leaving just a small gap, so it’s not completely covered and the air can circulate.

Bake for 30/35 minutes, when cooked, they will wobble a little, they shouldn’t be firm, but equally, they shouldn’t be runny like cream.

Remove the ramekins from the baking tray and place them on a cooling rack to cool to room temperature. If you are not eating them within a few hours then let them cool for a couple of minutes before transferring them to the fridge to cool.

When you are about to serve, ensure they are at room temperature, gently sprinkle the additional golden caster sugar over, and using a kitchen blow torch, caramelize the sugar until it turns golden brown.

Serve immediately and enjoy your creme brulee!

For more tips and information on how to make perfect creme brulee every time, check out www.splashoftaste.com/creme-brulee/
Calories: 496kcal | Carbohydrates: 18g | Protein: 7g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 353mg | Sodium: 49mg | Potassium: 162mg | Sugar: 17g | Vitamin A: 1909IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 1mg

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