Creme Brulee
15 min

French Crème Brûlée

Creme brulee's seductive secret lies in the contrast between the brittle caramelized topping and the smooth, creamy custard beneath. French for "burnt cream," creme brulee is best served immediately after caramelizing its sweet, sugary surface.

Rate this recipe! 1281
Average: 4.4 (18 votes)

Ingredients For

Preheat the oven to 120°C

Slice the vanilla pod in two, lengthwise, and remove the seeds. 

In a pan, simmer the cream with the vanilla pods and seeds. 

Whisk the egg yolks and sugar together in a bowl until the mixture turns white.

After removing the vanilla pod, pour the hot cream over the mixture.  Mix well until you obtain a uniform mixture.  

Place 4 ramekins in a baking tray and pour water around them. Pour the mixture into the 4 ramekins 

Bake in the bain-marie for 30 minutes. 

Leave to cool, then sprinkle brown sugar over the tops. Caramelize the sugar with the blowtorch and enjoy straightaway!  

Country Bread
Country Bread
PGI Burgundy mustard
PGI Burgundy mustard
See Recipe