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Classic Crème Brûlée

Steps Making Recipes Classic Crème Brûlée using 5 ingredients and 10 steps

Classic Crème Brûlée - I had never even tasted crème brûlée, but knowing Bill was a fan of custard desserts, I gave it a go. Pour the cream into a small saucepan. If using a vanilla bean, cut it in half lengthwise with the tip of a paring knife and, with the back of the blade, scrape out the sticky, black seeds. Add the seeds and scraped pod halves to the cream. Whisk briefly to disperse the seeds.

Classic Crème Brûlée

And since the custard surface area is larger, there will be more of the crunchy caramel on top, with a shallow custard layer underneath.

This is so exquisite, your guests won't believe you made this at home!

You can cook Classic Crème Brûlée using 5 ingredients and 10 steps. Here is how you achieve that.

Ingredients make Classic Crème Brûlée

  1. Prepare 2 Cups (480 mL) Heavy whipping cream (35%).
  2. You need 6 Pcs Egg yolks.
  3. It's 5 Tbsp (75 g) White sugar.
  4. You need 1 1/2 Tsp (7.5 mL) Vanilla extract.
  5. It's White sugar for caramelization.

Classic Crème Brûlée instructions

  1. In a medium sized bowl, add the white sugar (75 g) and 6 pieces of egg yolks, mix until combined..
  2. Add the heavy whipping cream (480 mL) into a sauce pan. With constant stirring, bring it to simmer with medium heat, avoid boiling..
  3. Strain the cream immediately as soon as it starts simmering. Set it aside to cool down for 20 minutes..
  4. Preheat the oven at 165°C..
  5. Then, slowly pour the cream into the egg mixture gradually and whisk them together in a bowl. Add the vanilla extract 1 1/2 tsp (7.5 mL) into the mixture and mix well..
  6. Pour and sieve through the cream and egg mixture into SIX ramekins. Put them in a casserole tray, and then fill the casserole tray with boiling water at two-thirds the height of the ramekins..
  7. Cover the whole casserole tray with aluminium foil, ensure it is well wrapped..
  8. Place in the 165°C oven and bake for about 40 minutes. Baking time is dependent on the size and depth of your ramekins..
  9. Remove from the oven and unwrap the aluminium foil. Let them cool down completely until room temperature. After that, cover the ramekins with cling film and put in the refrigerator for 3 hours..
  10. Take them out from refrigerator after chilling and place white sugar on top of the creme. Caramelize the sugar by using a blow torch, forming a glass-like layer on the creme..

Classic Crème Brûlée - Split vanilla bean down the middle lengthwise and scrape seeds out with tip of knife. Add seeds and pod to heavy cream. Also known as Burnt Cream or Trinity Cream, crème brûlée is a rich, creamy custard topped with a thin, crisp layer of caramelized sugar. According to him, they always fall short. This is truly the quintessential crème brûlée recipe. The edges should be set and the center should still jiggle slightly. Creme Brûlée also used to be known a long time ago as 'Burnt Cream'. Thank you and good luck