🍮 Vanilla crème brûlée is the epitome of refinement and indulgence. A smooth, subtly flavored vanilla cream is covered with a thin layer of torch-caramelized sugar, creating a crisp, deliciously burnt crust. A classic dessert that will appeal to lovers of exquisite sweets. 🍨✨
20 min
2h
30 min
Preheat oven to 150°C.
Pour the liquid cream into a saucepan and add the vanilla seeds (or vanilla extract). Heat over medium heat until the mixture begins to simmer. Remove from heat.
In a bowl, whisk the egg yolks with the sugar until the mixture is creamy and pale.
Gently pour the hot cream over the egg mixture, stirring constantly to avoid cooking the eggs.
Divide the mixture between the ramekins and place them in an ovenproof dish. Fill the dish with hot water up to halfway up the ramekins to create a bain-marie.
Bake for about 30 minutes, or until set on the edges but slightly wobbly in the center.
Remove the ramekins from the bain-marie and allow to cool to room temperature, then place in the fridge for at least 4 hours, ideally overnight.
Just before serving, sprinkle a thin layer of brown sugar over the top of each crème brûlée. Caramelize the sugar with a kitchen torch until the surface is golden and crisp.
Leave for a few moments to harden, then enjoy.
Tip
🍊 For an even more fragrant crème brûlée, you can infuse the liquid cream with citrus zest such as orange or lemon. Simply add the zest to the pan with the cream and allow to heat gently before removing the zest before pouring the cream over the beaten eggs. This will add a subtle but delicious citrus note to your dessert! 🍋
Seasonal all year round!
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