
Crème Brûlée
One of the most classic French desserts. Often served with fruit compote, cake, or ice cream.
Traditionally, it is considered a somewhat difficult recipe as both steps in the recipe are temperature sensitive. With temperature-controlled cooking, it gets much easier to make this delicious dessert.
Ingredients
Créme Brûlée
3 dl Heavy cream 38%
1 dl Whole milk, 3.5 % fat
4 pcs. Egg yolk
75 gram Sugar
0.5 pcs. Vanilla pod
Caramel Topping
50 gram Sugar
Steps
Prepare the cream
Cook the cream in a water bath
Caramel topping
Notes
You often see creme brulee served in shallow, flat dishes. This is a poor idea for two reasons. One is that you get too much caramel to custard, making the dessert too sweet. Two, it’s difficult to prepare the custards in a water bath without getting water in the custard.
This recipe uses ramekins, where the external dimensions are 8.5 cm in diameter and 4 cm high. When filled to the brim, they can hold 1.5 dl of liquid.