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Crème Brûlée also known as “burn’t cream” is served in most fine dining restaurants. With only four ingredients, it is a smooth and creamy custard topped with a crispy toffee. The secret to a good brûlée lies in the fresh cream! 

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Vanilla Crème Brûlée
Smooth and creamy custard topped with a crispy toffee
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1927 calories
84 g
1453 g
170 g
24 g
101 g
634 g
204 g
68 g
0 g
61 g
Nutrition Facts
Serving Size
634g
Amount Per Serving
Calories 1927
Calories from Fat 1502
% Daily Value *
Total Fat 170g
262%
Saturated Fat 101g
503%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 53g
Cholesterol 1453mg
484%
Sodium 204mg
8%
Total Carbohydrates 84g
28%
Dietary Fiber 0g
0%
Sugars 68g
Protein 24g
Vitamin A
121%
Vitamin C
5%
Calcium
44%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups pouring cream (1 large carton)
  2. 1 vanilla bean
  3. 5 egg yolks
  4. 1/3 cup caster sugar + 3 tbsp. for toffee
Instructions
  1. 1. Preheat oven to 150°C and place six/seven small ramekins in a deep large baking dish.
  2. 2. Slice the vanilla bean in half and scrap out the seeds. Add it to a saucepan along with the bean. Add the cream and cook on a low heat. Once cream has reached a gentle simmer, turn off the heat and set aside.
  3. 3. In a large bowl whisk the egg yolks with the sugar until light and fluffy or until the sugar has dissolved.
  4. 4. Slowly add the cream into the bowl and stir mixture back and forth using a spatula or a large spoon. Make sure it is well combined and all the vanilla bean is incorporated.
  5. 5. Using a ladle, skim the top of the mixture and discard the foam. (This will make sure the top of the brûlée's will not curdle). Flick on the kettle.
  6. 6. Strain the mixture into a pouring jug and fill each ramekin, leaving a little room from the top.
  7. 7. Using a blow torch, pop the air bubbles on the top of the brûlée's.
  8. 8. Place the tray of filled ramekins in the oven and carefully pour the boiling water into the tray, until the water fills half way up the sides of the ramekins.
  9. 9. Cook brûlée's for approximately 25-30 minutes or until mixture will wobble slightly. Remove ramekins from tray and cool for 30 minutes. Cover and refrigerate overnight.
  10. 10. When serving, Place 1/2 tbsp. of sugar at a time on the top of each brûlée and burn the top using a blow torch until all the sugar has dissolved and it has caramelised. It will set as a crispy. Toffee. A trick is to hold the ramekin in the palm of your hand, holding the sides with your fingers whilst slowly turning it. This will allow the sugar to run evenly on the top. Enjoy!
Adapted from Taste.com
beta
calories
1927
fat
170g
protein
24g
carbs
84g
more
Adapted from Taste.com
Missemzyy http://www.missemzyy.com/
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Missemzyy xox 

December 8, 2014

Missemzyy

4 Comments

  1. Reply

    Choc Chip Uru

    December 10, 2014

    This is only one of the classiest desserts I have ever had, I would love to try your recipe at home!

    Cheers
    Choc Chip Uru

    • Reply

      emmalwhite860@msn.com

      December 11, 2014

      Yes give it a go! Its quick and easy to make and its great when you need to use up leftover egg yolks! 🙂

  2. Reply

    Bec

    December 12, 2014

    Oh my…. creme brulee is my true weakness. YUM! I am SO making this at home, I even have 4 ramekins ready! Lovely. Bec

    • Reply

      emmalwhite860@msn.com

      December 13, 2014

      Same here! The best part is cracking the toffee on the top 🙂 Let me know how it goes!

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