Smooth, luxurious and timeless dessert with the perfect contrast between cream and crunch.
Crème brûlée is one of the most iconic desserts in French cuisine. The smooth vanilla custard together with a thin, crackly layer of caramelized sugar makes for a dessert that feels both elegant and satisfying. It's a finish that works just as well for festive dinners as for weekends when you want to serve something classic and well-crafted.
This is a dessert that can be made well ahead of time. The custard is made and chilled in advance, and the caramelizing happens right before serving – which makes it perfect when you want full control of the timing at dinner.
Method
- Set the oven to 150°C (300°F).
- Split the vanilla pod lengthwise and scrape out the seeds.
- Bring the cream to a boil with the vanilla seeds and pod. Remove from the heat and let infuse for a few minutes.
- Whisk the egg yolks and sugar gently until just combined.
- Strain the hot cream into the egg mixture while stirring.
- Divide the mixture among oven-safe ramekins.
- Place the ramekins in a deep roasting tray and fill with hot water halfway up the sides of the ramekins.
- Bake in the oven for about 35–45 minutes until the custard has just set.
- Let cool and chill for at least 2 hours, longer if possible.
- Sprinkle a thin layer of sugar over each dessert and caramelize with a kitchen torch right before serving.
Tips!
The custard should still wobble slightly in the middle when taken out of the oven – it fully sets in the fridge. Caramelize the sugar right before serving for the best crunch.
If you'd like to vary the dessert, you can:
• flavor the cream with orange zest or coffee • use raw sugar for a deeper caramel flavor • serve with fresh berries on the side • make smaller portions for a buffet
Back to All recipes
Category: Desserts
As the previous dessert, Meringue Swirl – classic dessert with ice cream & berries pairs well before this classic. The next dessert on the list is Chocolate Mousse with Whipped Cream – a simple and luxurious dessert.
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