Crème brûlée
desserts

Best and easiest Crème brûlée recipe you’ll ever see!

Crème brûlée

Prep Time25 mins
Cook Time35 mins
Course: Dessert
Keyword: amazing dessert recipe, Crème brûlée, easy to make dessert
Servings: 3

Ingredients

  • 1 vanilla pod
  • 250 ml whipping cream
  • 70 g egg yolk
  • 85 g granulated sugar

Instructions

  • Slice open the vanilla pod and scrape out the seeds. Put them in a pan together with the cream and bring to the boil.
  • Beat the egg yolks with the sugar until smooth.
  • Carefully pour the heated cream mixture into the egg yolk mixture and reheat until it thickens.
  • Pass the mixture through a fine sieve and divide between molds.
  • Bake for 35 minutes in an oven preheated to 105°C. Bake au bain-marie! Pour a layer of water on your oven plate.
  • Create the caramelized layer of cane sugar after the crème has cooled down.

Crème brûlée, impress your guests with this easy to make recipe!

A good crème brûlée is characterized by the caramelized layer of sugar on top that cracks when you tap it with your spoon. Carefully caramelize the sugar layer, so that it doesn’t burn. Serve the crème brûlée just after burning the sugar, so that the hard layer doesn’t have time to soften.

Crème brûlée

Serving suggestions:

  • Variation tip: to create the Spanish version crema Catalana, replace the vanilla with lemon and cinnamon.
  • As a dessert on its own with components of citrus, vanilla, caramel and cinnamon.

Crème brûlée

Prep Time25 mins
Cook Time35 mins
Course: Dessert
Keyword: amazing dessert recipe, Crème brûlée, easy to make dessert
Servings: 3

Ingredients

  • 1 vanilla pod
  • 250 ml whipping cream
  • 70 g egg yolk
  • 85 g granulated sugar

Instructions

  • Slice open the vanilla pod and scrape out the seeds. Put them in a pan together with the cream and bring to the boil.
  • Beat the egg yolks with the sugar until smooth.
  • Carefully pour the heated cream mixture into the egg yolk mixture and reheat until it thickens.
  • Pass the mixture through a fine sieve and divide between molds.
  • Bake for 35 minutes in an oven preheated to 105°C. Bake au bain-marie! Pour a layer of water on your oven plate.
  • Create the caramelized layer of cane sugar after the crème has cooled down.

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