Traditional Creme Brulee
6 servings
60 minutes
Crème brûlée is one of the most exquisite desserts of French cuisine, dating back to the 17th century. Its delightful flavor combines the velvety tenderness of vanilla cream with a crispy caramel crust. The secret to its preparation lies in baking in a water bath, achieving the perfect texture. Crème brûlée is a true delight for gourmets, ideal for finishing a romantic dinner or festive feast. This dessert not only pleases the palate but also creates a magical atmosphere as the caramel crust cracks under the spoon, revealing creamy depth inside. It is served in ceramic ramekins, and a fresh berry or mint leaf can add a touch of freshness.
1
Before starting to cook, you can preheat the oven to 180 degrees, as everything will be very quick and simple afterwards.
2
Put a pot with milk, cream, and vanilla on the fire, stir, bring to a boil, and then immediately remove from the heat. In another bowl, mix the yolks and sugar; no mixer is needed, just a spoon is enough.
- Milk: 125 ml
- Cream 30%: 500 ml
- Vanillin: 8 g
- Egg yolk: 8 pieces
- Sugar: 130 g
3
Pour slightly cooled milk-cream into the yolks in a stream while stirring the mixture. Pour into molds and place them in the oven. The resulting mixture is enough for 6 molds of 150 ml each. Place them in a water bath in a baking dish. The water should be about halfway up the molds. Usually, ceramic molds are used.
- Milk: 125 ml
- Cream 30%: 500 ml
- Egg yolk: 8 pieces
- Sugar: 130 g
4
We put it in the oven. Ah! The water should be boiling. By the way, to my surprise, after an hour in the oven, the water still didn't boil.
5
We set the timer for an hour. They feel great during this hour without us.
6
In general, we take out the baked molds together with the one in the water. We leave it to cool directly in the water. Not too much. We sprinkle sugar on top; now we will make a crust. Italians use a special torch for this crust. But since we are at home, I am 146% sure no one has that, a grill works perfectly. We place it at the very top under the grill and wait for the sugar to caramelize. You can put it in the microwave with the grill function, but only if the molds are ceramic, not like mine.
- Sugar: 130 g