Classic Vanilla Crème Brulee
Votes: 1
Time: 50 min plus setting time
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
The exquisite crème brûlée originated in the 17th century. The English and Spanish still debate which recipe—English or Catalan—formed the basis for this French dessert. Everyone agrees that this sweet masterpiece was created by the French chef François Messialo, who lived in England for many years and traveled extensively, including throughout Catalonia. In any case, this remarkable French dessert has earned worldwide recognition and remains popular to this day.
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:
- 2 and 3/4 cups whipping cream (30-35%)
- 1 vanilla bean or 1 tbsp vanilla paste
- 4 large egg yolks
- 1 large whole egg
- 3/4 cup sugar, plus extra for the crust
We recommend
Recipes with similar ingredients: eggs, cream, vanilla extract
Cooking the dish according to the recipe:
- Preheat oven to 160°C and place 6 ramekins or other 170°C (5½ oz) baking dishes in a large baking dish with sides that are higher than the sides of the ramekins.
- Heat the cream with vanilla pulp over medium-low heat (add the vanilla bean if desired). If you're using vanilla paste, whisk it into the cream and heat it through. Heat the cream for about 5 minutes, being careful not to let it boil.
- In a separate bowl, whisk together the egg yolks, whole egg, and sugar. Slowly pour in the hot cream, whisking constantly (but not too vigorously), until the cream is fully incorporated. Strain and then ladle or pour directly into the ramekins. If small bubbles form on the surface of the custard, pierce them with the tip of a paper towel (they prevent the sugar from forming an even brown crust).
- Pour boiling water around the ramekins until it reaches halfway up the sides and carefully place them in the oven. Bake for about 30 minutes, until the edges are set but still slightly jiggly when you gently move the ramekins. Let the ramekins cool for 10 minutes in the water bath, then transfer them to a wire rack using a kitchen towel or oven mitts to cool completely. Refrigerate the ramekins for at least 3 hours before serving.
- For servingSprinkle each frosted cup with a thin layer of sugar. Carefully light a blowtorch and melt the sugar, moving the blowtorch back and forth, keeping it 2.5-5 cm from the frosting. Sprinkle another thin layer of sugar on top of the previous one and also go over it with the blowtorch. Repeat this process two more times or until you achieve the desired crust. Serve immediately. The cream without the sugar crust can be stored in the refrigerator for up to 2 days..
Author of the recipe - Anna Olson is a pastry chef and television host.
Categories:
Similar recipes
