The story
Custards with burnt or caramelised sugar have appeared in European cookery for centuries, with French, English and Spanish traditions all contributing related forms. Crème brûlée became a defining French restaurant dessert during the twentieth century. It is famous for the sensory contrast between cold, smooth vanilla custard and a brittle caramel lid that cracks under the spoon. The dessert appears simple but depends on exact heat and gentle baking. Crème brûlée is a fixture of bistros and formal menus because it can be prepared in advance and finished dramatically just before service. Breaking the sugar crust has become part of the pleasure of eating it.
Ingredients
- Main
- 250 millilitre double cream500ml double cream
- 0.5 piece vanilla pod1 vanilla pod
- 2.5 piece egg yolks5 egg yolks
- 50 gram sugar100g sugar
- Extra sugar for toppingExtra sugar for topping
Method
Method
Infuse cream with vanilla, then mix with yolks and sugar. Pour into ramekins and bake in a water bath at 150°C for 30–35 minutes. Chill, then sprinkle sugar and caramelise with a torch.
Nutrition
per serving
Estimated from recipe type and current ingredient text; review before publishing formal nutritional claims.
