Crème Brûlée

Never mess with this classic.
 
creme brulee

Recipe from: 12 December 2012
Preparation time: 10 min
Cooking time: 1h 45 min
 
 

Ingredients

 
  • 1
    vanilla pod - seeds removed
  • 500
    ml
    cream
  • 200
    ml
    milk
  • 75
    ml
    sugar
  • 3
    large eggs
  • 3
    large egg yolks
  • 50
    ml
    brown sugar
Servings: Change Serving
 
 

Method

 
Preheat oven to 140°C. Heat the cream, milk, vanilla seeds and sugar to almost boiling.

In a separate bowl, beat the whole eggs and extra egg yolks.

Gradually whisk the heated mixture into the eggs and then return to the heat. Heat until a light coat forms on the back of the wooden spoon.

Pour the custard into 6 – 8 individual ramekins. Place dishes in a bain marie(tray of hot water).

Bake in a preheated oven for  +- 35 minutes until centre of custard is set.

Remove custard from water bath and cool. Cover and chill.

Before serving, preheat the grill. Sprinkle the brown sugar evenly over each baked custard.

Set custard as close as possible to the grill for ± 1½ minutes, until sugar has browned but not burned. Alternatively, use a blow torch. Allow to chill slightly for the caramelised sugar to harden before serving.

Reprinted with permission of Bits of Carey. To see more recipes, click here.



 

Read more on: boil  |  recipe  |  desserts  |  bake  |  eggs  |  festive 2014  |  classic
 

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 

Tip of the day

 
Selecting lamb
The meat should be a pinky red in colour with a layer of fat that is creamy white.
 

Find a recipe

 
 
 

Inside Food24

 
 
 
 
 
 

Today's Easy Weekday Meal

 
Monday
Spicy sweet potato and leek soup
A delicious blend of healing ingredients with chili, turmeric and cayenne pepper.
Prep time:  10 min
Cooking time:  20 min
See this week's meals
 
 
 

Restaurants

 
The Shortmarket Club: Cape Town's hot new gem

Luke Dale-Roberts' empire is mushrooming! We interview Wesley Randles heading up the latest addition.

  • Ravish in Cape Town
    A modern and trendy store with a convenient and central location. The service was re...
 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.