Recipe For Crème Brûlée

This is the one dessert I always order. I rate a restaurant on the quality of their crème brûlée and make a huge batch when ever I need an easy dessert for guests.

"Crème Brûlée With Figs In Pomegranate Concentrate"
Crème Brûlée With Figs In Pomegranate Concentrate

Crème Brûlée
 
Result: this is enough to make 8 ramekins
Ingredients
  • 8 egg yolks
  • 110g castor sugar
  • 2 vanilla pods, split
  • 750ml cream
  • 250ml milk
  • 55g demerara sugar
Method
  1. Preheat the oven to 140? Celsius
  2. Place the egg yolks and caster sugar in a bowl and add the vanilla seeds and pods.
  3. Using a whisk, gently combine the mixture, then slowly stir in the cream and milk.
  4. Pass the mix through a sieve and divide between 8 small ovenproof dishes or ramekins (about 9cm in diameter and 2.5cm deep).
  5. Place in the oven and cook for about 1½ - 2 hours until set on the top.
  6. To check, move the dish and if the cream mixture still ripples, it's not cooked. (But over-cooking will cause the brûlée to crack on the top once cooked, so be careful).
  7. Remove from the oven and place in the fridge until set; normally about an hour.
  8. Dust the surface with the demerara sugar and grill until golden brown. Serve immediately.

 

Click on the links for conversions and notes.

I am submitting this recipe to Blue Kitchen BakesClassic French Challenge

Tandy

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11 thoughts on “Recipe For Crème Brûlée

  1. Thanks for entering this into Classic French 🙂 Your creme brulee looks great.
    Jen sharing the blog ♥ Egg Free Dairy Free Carrot & Cinnamon CakeMy Profile

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    1. my pleasure Jen 🙂

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  2. Pingback: A trip down memory lane – my 7 links « Lavender and Lime
  3. Sounds terrific! I’m always happy to find good new creme brulee recipes.

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    1. let me know if you try it!

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  4. Me too, if it’s on the menu I am having it – regardless of how full I am. I love the creamy softness of the custard and the crisp sweetness of the burnt sugar – heaven in the mouth.

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    1. your words are making me drool!

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  5. I enjoy it occasionally, yours looks perfect.

    Beacuse of some of my recent guests being vegetarian, I couldn’t do your anchovy challenge in time, so I have re-posted an oldie here:
    http://theonlycin.wordpress.com/2010/07/15/anchovies-capers-and-a-few-other-things/

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    1. thanks Cindy – I have had the tab open since yesterday – so very far behind in catching up.

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