Crème Brûlée

4 servings

180 minutes

Crème brûlée is one of the most refined desserts of French cuisine, combining a delicate vanilla cream with a crispy caramel crust. Its history dates back to the 17th century when French chefs first created this elegant dessert. The velvety texture of the creamy custard reveals subtle notes of vanilla, while the caramelized sugar adds a pleasant contrast to the flavor. Served chilled, it perfectly complements a cup of aromatic coffee or a glass of dessert wine. Crème brûlée is not just a treat but a true gastronomic pleasure, embodying the art of French culinary.

Energy value per serving

• Calories: 588.2
• Proteins: 5.6g
• Fats: 48.4g
• Carbohydrates: 32.5g

Ingredients

• Cream 35%: 500 ml
• Egg yolk: 4 pc
• Sugar: 50 g
• Brown sugar: 2 tbsp
• Vanilla sugar: 25 g

Cooking steps

1. Pour cream into a pot. Add vanilla sugar to the cream. Bring the cream to a boil and remove from heat without boiling.

   Required ingredients:

   • Cream 35%: 500 ml
   • Vanilla sugar: 25 g

2. Put the yolks in a bowl and add sugar. Mix the yolks with sugar without beating them.

   Required ingredients:

   • Egg yolk: 4 pieces
   • Sugar: 50 g

3. Pour half a glass of hot cream into the egg yolks with sugar and mix.

   Required ingredients:

   • Cream 35%: 500 ml
   • Egg yolk: 4 pieces
   • Sugar: 50 g

4. Then pour in the remaining cream and gently mix again, trying not to whip the egg-cream mixture.

   Required ingredients:

   • Cream 35%: 500 ml

5. Pour the yolk-cream mixture into ramekins with a volume of 150–200 ml.

   Required ingredients:

   • Egg yolk: 4 pieces
   • Cream 35%: 500 ml

6. Place ramekins with crème brûlée in a metal or ceramic baking dish. Carefully pour boiling water into the baking dish, trying to avoid splashes getting into the crème brûlée. The water should reach about halfway up the ramekins.

7. Place the molds on a baking sheet in a preheated oven at 150 degrees for 50-60 minutes. During this time, the yolk-cream mixture should thicken well, but when shaking the molds, the crème brûlée should slightly jiggle (like jelly or cheesecake). Remove the finished crème brûlée from the oven, cool it down, and refrigerate for 2-4 hours.

8. Sprinkle the surface of the crème brûlée with fine brown sugar and caramelize it using a gas torch. If you don't have a gas torch, place the crème brûlée ramekins on a rack in the oven under the maximum heated grill for 5–7 minutes (250 degrees). Once the surface of the dessert is well caramelized (the key is not to overdo it), carefully remove the ramekins from the oven.

   Required ingredients:

   • Brown sugar: 2 tablespoons

9. Cool the dessert and place it in the refrigerator. Serve the crème brûlée well chilled.