Crème brûlée

A classic French custard dessert with a hard caramel crust.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.08/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Occasion:

Dietary:

Ingredients

Servings

2cupsHeavy Cream(Do not substitute with milk.)

£3.50

1Vanilla Bean(Split lengthwise and scrape seeds)

£3.00

6Egg Yolks(Large)

£1.50

0.5cupGranulated Sugar

£0.20

1Pinch of Salt(To enhance flavor)

£0.01

4tablespoonsGranulated Sugar (for topping)(About 1 tablespoon per ramekin)

£0.10

Total Cost

£8.31

£2.08 per serving

Instructions

1.
Preheat oven to 300°F (150°C).
2.
In a small saucepan, combine the heavy cream and vanilla bean (both pod and seeds). Heat over medium heat until just simmering, then remove from heat and let steep for 30 minutes. Remove the vanilla bean pod.
3.
In a bowl, whisk together the egg yolks, granulated sugar, and salt until pale and slightly thickened.
4.
Slowly whisk the warm cream mixture into the egg yolk mixture, whisking constantly to avoid scrambling the eggs. Strain the mixture through a fine-mesh sieve to remove any solids.
5.
Pour the custard mixture into the ramekins.
6.
Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins (creating a water bath).
7.
Bake for 30-35 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
8.
Remove the ramekins from the water bath and let cool completely at room temperature. Then, cover and refrigerate for at least 2 hours or overnight.
9.
Just before serving, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard.
10.
Using a kitchen torch, caramelize the sugar until it is golden brown and bubbly. If you don't have a kitchen torch, you can place the ramekins under the broiler for a few minutes, watching very closely to prevent burning.
11.
Let the caramelized sugar cool and harden for a minute or two before serving.

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My Notes

Nutrition Information

Nutrition per serving (150g)

650 kcal / 2720 kJ

Carbs

31g

12% of RDA

Fat

56g

80% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

0 g

Sugar

30 g

33% of RDA

Sodium

75 mg

3% of RDA

Saturated Fat

35 g

175% of RDA

Chef's Tips

Make sure the cream doesn't boil, only simmer.

Be careful not to overbake the custards. They should still be slightly jiggly in the center.

If using a broiler, keep a close eye on the custards to prevent burning.

For best results, use a kitchen torch to caramelize the sugar.

Cooking Equipment

Oven

Small Saucepan

Baking Dish (for water bath)

Ramekins (4)

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Crème brûlée

Ingredients

Instructions