Creme Brulee (France)
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Serves: about 4 people. Portion size: about 140g per person. Classic silky vanilla custard under a crisp burnt sugar shell. Nutrition is estimated per 100g of finished dessert.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 337 kcal
- Protein
- 4.2 g
- Carbohydrate
- 17 g
- of which sugars
- 16.5 g
- Fat
- 28.1 g
- of which saturates
- 16.8 g
- Fibre
- 0 g
- Salt
- 0.08 g
Ingredients
- 500ml double cream
- 1 vanilla pod, split, or 2 tsp vanilla extract
- 5 large egg yolks
- 70g caster sugar
- 4 tbsp demerara sugar for the topping
- Fresh berries to serve
Method
Heat the oven to 150C and place four ramekins in a deep roasting tin.
Warm the cream with the vanilla until steaming, then remove from the heat and infuse for 10 minutes.
Whisk the egg yolks and caster sugar until just combined.
Pour the warm cream into the yolks slowly, whisking all the time.
Strain into the ramekins and pour hot water into the tin to come halfway up the sides.
Bake for 30-35 minutes until just set with a slight wobble, then chill thoroughly.
Scatter demerara sugar over each custard and caramelise with a blowtorch or very hot grill.