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Crème Brûlée

Introduction & method

This amazingly simple dessert is more or less the same as the Spanish/Catalunian Crema Catalan. It's a set egg custard with a crunchy caramelised sugar topping. 

 Crème Brûlée Recipe

Make the Custard


Heat your oven to 130°C (266°F) fan, 150°C (302°F) conventional, gas 2. Separate your eggs - you can use the egg whites to make meringues, but we need the yolks for our custard. Put the cream and vanilla into a small saucepan and bring to the boil over medium-low heat.

In a heatproof bowl, mix together the yolks and caster sugar. When the cream begins to boil, pour it over the egg/sugar mixture and stir well to combine them. Place 3 ramekins in a deep-sided roasting tray. Pour hot water into the tray so that it comes to two-thirds of the way up the ramekins. Divide the custard mix between the ramekins and put it all in the oven for 40 minutes. After this time the custards should be set with only a very slight wobble. Remove from the bain marie and allow to cool to room temperature. 

Finish the Crèmes Brûlées


Sprinkle demerara sugar over the custards. You want a smooth, even layer. To caramelise the sugar, place them under a hot grill/broiler. Or use a blowtorch to caramelise the sugar.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Crème Brûlée on YouTube.

 
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Ingredients & Info


CREME
 300 ml double (heavy) cream
 3 egg yolks
 1 tbsp caster (powdered) sugar
 1 tsp vanilla extract
TOPPING
 1 tbsp demerara sugar

UNITS:
Metric
US Customary/Imperial

Makes  3 
Prep time: 10 minutes.
Cooling time: 30 minutes.
Cooking time: 40 minutes.
Total time: 1 hour 20 minutes.