Crème brûlée
60 min498 kcal each
Vanilla custard baked gently in a water bath, chilled, and finished with a layer of caramelised sugar to crack.
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Plan this recipeIngredients
for 6 servings- Heavy cream600 ml
- Egg yolks6 piece
- Sugar160 g
- Vanilla extract2 tsp
Method
Prep 15 min · cook 45 min- Heat the oven to 150 °C. Warm the cream with the vanilla until it steams.
- Whisk the yolks with 100 g of the sugar until pale, then pour in the hot cream slowly, whisking.
- Pour into six shallow ramekins standing in a roasting tin, and add hot water to halfway up their sides.
- Bake for 35–40 minutes, until set at the edge with a slight wobble in the middle. Cool, then chill for at least 3 hours.
- Just before serving, sprinkle each with the remaining sugar and caramelise it with a blowtorch or under a very hot grill.
Nutrition
per servingCal
498
Protein
5.54g
Carbs
30g
Fat
41g
Of 30g of sugar per serving, 27g is added sugar.
Of 41g of fat per serving, 25g is saturated.
