French Creme Brulee
Votes: 3
Time: 2 hours 10 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
If you want to delight your guests, treat them to crème brûlée. This classic French dessert always delights, and it's unlikely anyone can resist the velvety vanilla cream baked under a crisp caramel crust. You can bake the crème brûlée ahead of time and refrigerate it. Just before serving, sprinkle it with sugar and toast it with a blowtorch or in the oven on the grill setting.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups heavy cream
- 1 tsp vanilla extract
- 0.5 cups of sugar
- 6 egg yolks
- 0.5 cup dark brown sugar
We recommend
Recipes with similar ingredients: eggs, vanilla extract, cream, brown sugar
Cooking the dish according to the recipe:
- Preheat oven to 150°C (300°F). Heat the cream and vanilla in a medium saucepan until it comes to a boil. Remove from heat and let sit for 10 minutes. In a bowl, whisk the egg yolks with sugar until pale yellow. Fold the cream into the egg mixture and pour into 6 ovenproof molds.
- Place the molds in a larger baking dish lined with a towel. Pour boiling water into the larger dish until it reaches halfway up the small molds.
- Bake for 30 minutes or until the custard is set but still jiggly.
- Refrigerate for at least 1 hour. Sprinkle each serving evenly with brown sugar and place the molds in the oven under the broiler to broil until the sugar melts. Serve the crème brûlée at room temperature.
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