ReceptnaptárCrème brûlée (burnt vanilla custard)
Crème brûlée is a French favorite: silky vanilla custard topped with a hard, crackly caramel crust. The spoon cracking through the caramel into the cream is the whole experience. It needs just four ingredients, and the secret is slow baking in a water bath.
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Ingredients
Method
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- Preheat the oven to 150 °C (135 °C fan). Place six 150-200 ml ovenproof ceramic ramekins in a deep baking dish.
- Warm the cream with the split and scraped vanilla bean (with seeds) and the salt in a small saucepan to just below a boil, and let it steep for 10 minutes so the flavor develops.
- Stir the yolks with the sugar until smooth, not frothy. Slowly pour in the warm cream while stirring, so the egg does not curdle.
- Strain the custard through a fine sieve and skim off the foam. Divide among the ramekins.
- Pour enough hot water into the baking dish to come halfway up the ramekins (water bath) and bake for 35-45 minutes, until the edges are set but the center still wobbles.
- Remove the ramekins, cool, then cover and chill for at least 4 hours.
- Just before serving, sprinkle each custard evenly with 1 teaspoon of sugar and caramelize it with a kitchen torch until golden brown. Without a torch, you can do it under a very hot grill on the top shelf for 1-2 minutes. Let it stand for 1-2 minutes so the caramel hardens.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Pour hot water into the baking dish and do not shorten the baking time.
- The custard is done when the center still jiggles slightly when shaken.
- Caramelize the sugar right before serving, or it will melt.
- You can flavor it with coffee, orange zest or lavender.
Frequently asked questions
Can it be made ahead?
Yes, the custard keeps for 2 days in the fridge, just caramelize the sugar when serving.
How do I caramelize without a torch?
Under a very hot grill on the top shelf for 1-2 minutes, or melt the sugar in a spoon over an open flame.
Similar recipes
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- Caramel cream · Hungarian
- Vanilla cream · Hungarian
- French pudding · Hungarian
- Crema catalana (Catalan burnt cream) · Spanish & Portuguese
- Leche flan (thick caramel custard) · Southeast Asian
More french ideas
- Petits pots de crème au chocolat light (chocolate custard pots with little sugar)
- Tarte fine aux pommes (thin apple tart on filo)
- Poires pochées au thé (pears poached in tea and vanilla)
- Mousse au chocolat light (light chocolate mousse)
- Gâteau au yaourt light (French yogurt pot cake)
- Galettes de sarrasin aux pommes (buckwheat crêpes with honey apples)
- Clafoutis aux abricots (apricot almond clafoutis)
- Crumble pommes-poires à l'avoine (apple and pear oat crumble)
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