The perfect crème brûlée – could never imagine to be able to make it on my own but for a couple of weeks ago I managed to make the most creamy and yummie crème brûlée I could have dreamt of. God what I love this typical French dessert and why had I never tried making it at home before? It wasn’t that difficult that I’ve heard it should be. If you like crème brûlée just as much as I do…and if you’re not living in France where you can endulge yourself with one whenever you feel for it…well, try make your own ;-) Here is the recipe I’ve used:
Crème brûlée – recipe for 4 persons:
- 2,5 dl fresh cream
- 1/2 fresh vanilla pod
- 3 egg yolks
- some raw sugar to sprinkle on the top of each crème brûlée
- 30 g sugar
1.Preheat the oven to 160C. 2.Split the vanilla pod into half lengthways and scrape out the seeds. 3.Put the seeds in a bowl. 4.Pour the cream into a pan over a medium-low heat with the vanilla pod. 5.Beat the egg yolks with the vanilla seeds and the sugar, beat well. 6.When the cream has come to boil take the pan away from the heat, remove the vanilla pod and gradually pour the warmed cream into the egg mixture while filtering it and stirring the mixture well. 7.Boil water to fill a tin where you’re going to place the ramekins. 8.Place 4 ramekins in an ovenproof dish, divide the mixture into the ramekins and pour the boiling water into the dish so it covers two thirds of the ramekins. 9.Place it into the oven and let it bake for around 45 minutes, until the custard is set. You can try to shake a ramekin lightly just to see if the custard is set or not. 10.Remove from the oven and let them cool down a bit before placing them in the refrigirator for 4 hours. 11.Sprinkle some raw sugar on each of them and use a blowtorch to caramelize the sugar. 12.Serve with for example passion fruit or whatever you feel like, bonne dégustation!
I hope you find my photos below easy to follow, if not, watch this clip in French where Hérve shows how to make crème brûlée step by step.