The Real Crème Brulée
Make restaurant quality crème brulée at home. Crème brûlée is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It’s normally served at room temperature in individual ramekins. The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.
- 750 ml (3 cups) 35% cream
- 1 Vanilla pod
- 8 egg yolks
- 150 g (5.25 oz) caster or fine sugar
- 40 g (1.5 oz) brown sugar, cane sugar or vanilla sugar for topping
- Pour the cream into a saucepan.
- Split the vanilla pod with a knife and scrape the seeds into the cream.
- Place over the heat until the cream reaches simmering point.
- Turn off the heat and leave to infuse for 15 minutes.
- Whisk the egg yolks with the caster sugar until the mixture becomes light in colour.
- Add the warm cream without whisking, to avoid any froth.
- Filter the mixture through a strainer.
- Leave to rest, then remove any froth from the surface.
- Fill the six Emile Henry dishes with the mixture and cook for 1 hour and 15 minutes at 200F. No water bath (bain-marie) needed.
- Just before serving, sprinkle with brown sugar and caramelize immediately with a torch.
- Crème brulée can be made ahead of time, and served cold.
- Decorate with fruit of your choice and a leaf of mint.
20 minute preparation
1 hour 15 minutes cook time
Makes 6 dishes