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Creme Brulee

By

The Gourmandize Team

Creme Brulee. Discover our recipe.

Rate this recipe 4/5 (37 Votes)

Ingredients

  • 1 1/2 cups whipping cream
  • 4 egg yolks
  • 1/4 cup granulated sugar
  • 1 tsp vanilla
  • 1/4 cup granulated sugar

Details

Servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 40mins
Cost Average budget

Preparation

Step 1

Heat cream almost to boiling. In bowl, whisk together egg yolks, 1/4 cup (50 mL) sugar and vanilla until blended. Gradually whisk in hot cream.

Step 2

Pour into four 3/4-cup (175 mL) ramekins. Place in shallow baking pan. Pour hot water into pan to come halfway up sides of ramekins. Bake in 350F (180C) oven for 35 to 40 minutes or until custard is set. Remove from water; let cool, then refrigerate until well chilled, at least 2 hours.

Step 3

Before serving, sprinkle top of each custard evenly with remaining sugar. Place under preheated broiler (or use blowtorch) until sugar melts and turns dark golden brown. Chill for at least 10 minutes or up to 3 hours (any longer and the sugar may soften). Makes 4 servings.

With divinely rich, smooth custard under a crackly burnt-sugar topping, creme brulee remains one of the most popular desserts on restaurant menus. It's not difficult to make at home if you have a really hot broiler, or even better, a small blowtorch like chefs use for melting the sugar. For a variation, place a few fresh raspberries, strawberries, blueberries, peach slices or pieces of candied ginger in the ramekins
before pouring in the custard.

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INGREDIENTS:

  • 1/4 cup / 50g of softened butter
  • 1 egg (divide the yolk and white)
  • 1/4 cup / 50g of sugar
  • Pinch of sea salt
  • 1 cup / 150g of flour
  • 1 cup / 100g of chopped nuts
  • Salted caramel
  • Melted dark chocolate

METHOD:

  1. In a bowl, mix together the butter, egg yolk, sugar, and salt.

  2. Add the flour and mix. Roll into a ball.

  3. Chill for 30 minutes.

  4. Remove from refrigerator. Divide the dough and roll into 1-inch balls.

  5. Dip each ball in egg yolk, and then roll in chopped nuts.

  6. Place on baking sheet (lined with parchment paper), and press your thumb into the center.

  7. Bake at 340°F/170°C for 12 minutes, or until golden.

  8. Remove from oven and let cool.

  9. Pour the salted caramel into the center groove,and drizzle with dark chocolate.

  10. Enjoy!

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Caramel Chocolate Custard