← Back to Search Results
baking, broiling French
Classic Crème Brûlée

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0
 

Recipe

A classic dessert; its name is French for "burnt cream."

Yield: Makes 6 servings
Prep time: 20 Mins, Plus Standing<Br>
Cooking time: 40 Mins

Ingredients

  • 2 cups heavy cream
  • 1 vanilla pod, split in half lengthwise
  • 5 large egg yolks
  • ¼ cup granulated sugar
  • ¼ cup demerara sugar, or use more granulated sugar

Special Equipment:

  • Six 6 oz (175g) ramekins

Directions

1. Preheat the oven to 275°F (140°C). Heat the cream and vanilla bean in a saucepan over low heat until simmering. Remove from the heat and let stand for 1 hour.

2. Using the tip of a knife, scrape the seeds from the vanilla bean into the cream. Discard the bean or save for another use. Whisk the egg yolks and granulated sugar together in a bowl. Whisk in the cream mixture. Strain through a wire sieve into a glass measuring cup. Pour equal amounts into six 6 oz (175ml) ramekins. Place the ramekins in a roasting pan and add enough hot water to come halfway up the sides.

3. Bake until the custards are barely set, about 40 minutes. Remove the ramekins from the pan and cool. Cover with plastic wrap and chill in the refrigerator at least 2 hours.

4. To serve, position a broiler rack 6 in (15cm) from the source of heat and preheat the broiler. Sprinkle 2 tsp demerara sugar evenly over the top of each custard. Broil until the sugar caramelizes. Serve immediately.

Variations:

Fruit Brûlée:

Put a spoonful of soft berries or cooked fruit (apricots, rhubarb) in the bottom of each ramekin before adding the custard.

Ginger Brûlée:

Replace the vanilla pod with 3 tbsp minced stem ginger in syrup. 

Chcocolate Brûlée

Omit the vanilla. Add 3½ oz (100g) grated white or dark chocolate to the hot milk and stir until melted.

Notes

Prepare ahead:

The custards, without the topping, can be covered and refrigerated for up to 2 days.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

383kcal (19%)
37mg (2%)
19g
0g
33g (51%)
0g
20g (98%)
10g
2g
284mg (95%)
17g
4g
6mg
75mg
380mcg RAE (13%)
0mg (1%)
70mg (7%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
spice Spice
by Ana Sortun
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?