Classic Crème Brûlée
“Crème brûlée is one of those desserts that makes people think you’re far more skilled in the kitchen than you are. It requires three ingredients and a steady hand. The drama is entirely in the caramelised sugar crust — the sound it makes when you crack through it is one of the best sounds in food.”
What You’ll Need
- 500ml double cream
- 6 large egg yolks
- 100g caster sugar plus extra for brûléeing
- 1 whole vanilla pod, split
- Pinch of salt
Let’s Cook — Step by Step
- Step 1 — Preheat oven to 150°C. Find 4 shallow ramekins and a deep roasting tray.
- Step 2 — Heat cream with the split vanilla pod in a saucepan over low heat until it just barely starts to simmer. Turn off. Leave to infuse for 20 minutes.
- Step 3 — Whisk egg yolks, sugar, and salt in a bowl until slightly pale.
- Step 4 — Remove vanilla pod, scraping the seeds into the cream. Slowly pour the warm cream into the egg mixture while whisking continuously.
- Step 5 — Strain through a fine sieve. Skim any bubbles from the surface.
- Step 6 — Pour into the ramekins. Place in the roasting tray and pour boiling water into the tray to come halfway up the sides of the ramekins.
- Step 7 — Bake 35–40 minutes until the custard is set at the edges but has a gentle wobble in the centre.
- Step 8 — Carefully remove from the water bath. Cool, then refrigerate for at least 4 hours or overnight.
- Step 9 — To brûlée: scatter a thin, even layer of caster sugar over each custard. Using a kitchen blowtorch, caramelise the sugar in circular motions until deep golden and hardened.
- Step 10 — Serve within 5 minutes of brûléeing — the crust starts to soften after that.
Kitchen Tip: One thin even layer of sugar brûlées better than a thick layer. Even coverage and a circular torch motion gives the most consistent result.
Made with fresh ingredients & kitchen love ♥ — meozmedia.com
