Crème Brûlée
Community· not yet ratedA classic French baked vanilla custard with a crisp caramelised sugar top.
Ingredients
Nutrition (per serving)
≈ EstimatedInstructions
Heat the oven to 150C. Warm the cream with the split vanilla pod and seeds until just steaming, then remove from the heat and leave to infuse for 10 minutes.
Whisk the egg yolks with half the sugar until pale.
Discard the vanilla pod and gradually pour the warm cream onto the yolks, whisking constantly.
Strain into four ramekins set in a roasting tin. Pour hot water into the tin to come halfway up the sides.
Bake for 30-35 minutes until just set with a slight wobble. Cool, then chill for at least 3 hours.
Just before serving, sprinkle the tops evenly with the remaining sugar and caramelise with a blowtorch or under a hot grill until a crisp amber crust forms.
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