Creme Brulee
6 servings
30 minutes
Crème brûlée is an exquisite dessert of French cuisine, born in the Middle Ages. Its delicate texture and crispy caramel crust create a unique combination of flavors: the creamy velvetiness contrasts with the light bitterness of caramel. The classic recipe includes an aromatic vanilla pod that fills the cream with subtle, deep notes. The secret to its preparation is baking in a water bath, which helps maintain its airy structure. The chilled dessert is topped with caramelized sugar that produces a pleasant crunch when broken with a spoon. Crème brûlée pairs perfectly with fresh berries—raspberries, strawberries, blueberries—adding lightness and freshness. This dessert captivates hearts with its elegant simplicity and refined taste, making each spoonful a delight.
1
Mix vanilla, cream, and 30 grams of sugar. Then place on the heat and bring to a boil.
- Vanilla pod: 1 g
- Cream 35%: 500 ml
- Sugar: 60 g
2
In a bowl, mix 4 egg yolks and 30 grams of sugar.
- Egg yolk: 4 g
- Sugar: 60 g
3
Pour in hot cream in small portions (remove the vanilla beforehand).
- Cream 35%: 500 ml
4
Pour the cream into molds, then pour 1/4 boiling water into the mold. Place parchment paper at the bottom of the mold to prevent water droplets from getting into the cream. If a drop of boiling water falls in, the yolks will curdle.
5
After 15 minutes, remove the molds and let them cool. Place the cream in the refrigerator for a few hours to stabilize.
6
After stabilizing, sprinkle sugar on top and then caramelize with a torch.
- Sugar: 60 g
7
Decorate the cream with berries, raspberries, and you can also use blueberries or strawberries.
- Raspberry: to taste