Classic Crème brûlée

A rich custard base topped with a brittle caramelized sugar crust.

Prep Time

15 minutes

Total Time

45 minutes

Calories

472 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.05/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2cupsHeavy cream(Minimum 36% milk fat)

£3.50

1 Vanilla bean(Split lengthwise and scrape out seeds)

£3.00

5 Egg yolks(Large eggs)

£1.50

0.3cupGranulated sugar(Plus extra for topping)

£0.10

1 Pinch of salt

£0.01

4tablespoonsGranulated sugar(For caramelizing the top)

£0.10

Total Cost

£8.21

£2.05 per serving

Instructions

1.
Preheat oven to 325°F (160°C).
2.
In a saucepan, combine the heavy cream and vanilla bean seeds and pod. Heat over medium heat until just simmering. Remove from heat and let steep for 15 minutes.
3.
In a separate bowl, whisk together the egg yolks, sugar, and salt until pale and slightly thickened.
4.
Remove the vanilla bean pod from the cream. Gradually whisk the warm cream into the egg yolk mixture, tempering the eggs to prevent scrambling. Strain the mixture through a fine-mesh sieve into a pitcher.
5.
Pour the custard mixture into four ramekins.
6.
Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins (water bath).
7.
Bake for 25-30 minutes, or until the edges are set but the center is still slightly jiggly. Remove from the oven and let cool completely in the water bath.
8.
Cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
9.
Just before serving, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard.
10.
Using a kitchen torch, carefully caramelize the sugar until it is golden brown and bubbly. Alternatively, place under the broiler for a few seconds, watching closely to prevent burning. Let cool slightly to harden before serving.

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My Notes

Nutrition Information

Nutrition per serving (150g)

472 kcal / 1975 kJ

Carbs

21g

8% of RDA

Fat

40g

57% of RDA

Protein

12% of RDA

Detailed Breakdown

Fibre

0 g

Sugar

21 g

23% of RDA

Sodium

60 mg

3% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

Do not overbake the custard, or it will be rubbery.

Make sure the custard is cold before caramelizing the sugar for the best results.

If using a broiler, watch closely as the sugar can burn very quickly.

Use a kitchen torch for even caramelization and better control.

Cooking Equipment

Oven

Stove

4 ramekins

Baking dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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Classic Crème brûlée

Ingredients

Instructions