Crème brûlée Recipe

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Crème brûlée Recipe

Crème brûlée

Crème brûlée. Just before serving, sprinkle the tops with white granulated sugar and shake off the excess. Place under broiler til caramelized or use a propane torch to burn the tops. Part of the fun of Creme Brulee comes from the crispiness of the burnt top compared to the creaminess of the custard.

Ingredients

You need 4 of egg yolks
It’s 250 ml of milk
It’s 200 ml of whipping cream
You need 1/4 cup of sugar (60g)
It’s of vanilla extract
It’s 1 tsp of orange blossom water

Steps

Preheat oven at 400F.
Bring to a boil cream, milk and aromatic ingredient over medium high heat. Remove from heat and let cool covered for 15min..
Whisk together egg yolks and sugar until color just starts to lighten..
Add cream a little at a time stirring continuously..
Pour liquid in 4 ramekins..
Bake for 25min at 400F in a bain-marie until creme is set but trembling in the middle. Time depends on thickness of the crème brûlée..
Refrigerate for two hours..
Remove from fridge 30 min before serving. Sprinkle sugar on top and melt with a torch..

Craig Lee for The New York Times Five simple ingredients – cream, vanilla, salt, eggs and sugar – make for an exquisitely rich and elegant dessert. Most crème brûlée recipes require the use of a small. It's even fun to say, even if it is a pain in the neck to type. I've loved it for a very, very, very long time. I included this crème brûlée recipe in my cookbook, and had planned for it to remain one of the cookbook-only recipes in there.

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