Crème brûlée
A French vanilla custard, gently baked and topped with a thin layer of caramelized sugar.
Crème brûlée pairs a silky custard made with cream and egg yolks with a thin, crisp sugar topping. It is baked in individual dishes and caramelized just before serving.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the oven
Preheat the oven to 160 °C and place four individual baking dishes in an ovenproof tray.
Temperature: 160 °C / 320 °FReady to continue when: The oven has reached 160 °C and the four dishes are ready in the tray.
- 02
Infuse the cream
Heat the heavy cream with the vanilla seeds and pod until it just begins to simmer gently; do not let it boil vigorously. Remove it from the heat and let it steep for 20 minutes.
Ready to continue when: The cream has just begun to simmer, has been removed from the heat, and has steeped with the vanilla for 20 minutes.
30 min - 03
Whisk the yolks
Whisk the egg yolks with the sugar and salt until the mixture is foamy and paler in color.
Ready to continue when: The mixture is foamy and its color has lightened.
- 04
Combine with the cream
Remove the vanilla pod. Strain the cream and gradually pour it over the yolks, stirring continuously. Divide the mixture among the four dishes.
Ready to continue when: The mixture is smooth, the pod has been removed, and the mixture is divided among the four dishes.
- 05
Bake the custards
Bake the dishes at 160 °C for about 30 minutes. Check the center: it should be set but still wobble slightly.
Temperature: 160 °C / 320 °FReady to continue when: The edges are set and the center still has a slight wobble.
30 min - 06
Cool and caramelize
Let the custards cool completely and refrigerate them until thoroughly chilled. Just before serving, spread the cane sugar over the surfaces and caramelize it with a kitchen torch.
Ready to continue when: The custards are cold and each has a thin, golden, crisp caramel topping.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- - YouTube www.youtube.com/watch?v=zl0qYiAT5D0
- Crème brûlée receta francesa Ladurée paso a paso | Tarta de manzana tartademanzanacasera.com/tag/creme-brulee-receta-francesa-laduree-paso-a-paso/
- Crème brûlée | Chocolate Valrhona www.valrhona.com/es/l-ecole-valrhona/descubra-l-ecole-valrhona/lexico-del-chocolate/creme-br…
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- ¿Cuál es el origen de la Crème Brûlée? Historia de un postre emblemático cremerie.rians.com/es/inspirations/el-origen-de-la-creme-brulee/
- Crème Brûlée: Un Postre Clásico con Rica Historia corkframes.com/es/blogs/noticias/creme-brulee-un-postre-clasico-con-rica-historia?srsltid=AY…
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- Crema Catalana o Creme Brulée - ICPremium icpremium.com/crema-catalana-creme-brulee/
- Crème brûlée sous vide (Francia) - Recetas deliciosas www.gzrecipes.com/es/viaggiandomangiando/creme-brulee-sous-vide-francia/
State: Published after documentary validation; no “Tested” label is shown.