Crème Brûlée
Prep: 20 min
Cook: 30 min
Medium
Ingredients
500 ml heavy cream
5 egg yolks
100 g sugar
1 vanilla pod
4 tbsp brown sugar (for topping)
The Story
Crème Brûlée means "burnt cream". It first appeared in print in François Massialot's 1691 cookbook. While France, England and Spain all claim it, today it is universally recognised as a symbol of French cuisine.
Instructions
- Gently heat cream with vanilla pod (do not boil).
- Whisk yolks with sugar until pale.
- Slowly pour hot cream into the egg mixture, stirring constantly.
- Divide into ramekins; bake at 150°C in a water bath for 45 min.
- Cool, then refrigerate at least 4 hours.
- Before serving, sprinkle sugar on top and caramelise with a torch.