Desserts
Free Recipe
Classic Creme Brulee
The quintessential French dessert: a rich vanilla bean custard baked in a bain-marie until just set, then topped with a crackling layer of caramelized sugar.
in the kitchen
Method
1
Heat cream with vanilla bean until just below boiling; whisk yolks and sugar until pale.
2
Temper hot cream into the yolk mixture gradually, then strain through a fine sieve.
3
Divide among 6 ramekins and bake in a bain-marie at 150C for 35-40 minutes until just set with a slight wobble.
4
Chill overnight; sprinkle demerara sugar and blowtorch to a deep, even caramel crust.