Traditional Crème Brûlée

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

To be honest, I was worried that I overcooked it under the broiler, as it turned out a bit dark. But no! It’s actually really great! The crust beautifully complements the cream. In short, I have to say, it turned out unbelievably delicious! You can store uneaten ramekins in the fridge for a couple of days, but be sure to caramelize them before serving. Serve the crème brûlée hot!

Ingredients

Sugar - 4.6 oz
Milk - 4 fl oz
10% cream - 17 fl oz
Vanillin - 0.3 oz
Whole egg - 8 pieces
Vanilla Pod - 1 piece

Step by Step guide

Step 1

Before you start cooking, you can preheat the oven to 356°F, as the next steps are very quick and simple.

Step 2

Place a saucepan with milk, cream, and vanilla on the heat, stir, bring to a boil, and then immediately remove from the stove. In another bowl, mix the egg yolks with sugar; there's no need for a mixer, a spoon is sufficient.

Step 3

Pour the slightly cooled milk and cream mixture into the egg yolks in a thin stream, stirring the resulting mixture. Pour into molds, which we will place in the oven. This mixture is enough for 6 molds of 150 ml each. Set them in a water bath in a baking dish. The water should reach about halfway up the molds. Typically, ceramic molds are used.

Step 4

Place it in the oven. Oh! The water should be boiling hot. By the way, to my surprise, after an hour in the oven, the water still didn't boil.

Step 5

Set the timer for one hour. They will be perfectly fine on their own during this time.

Step 6

In general, take out the baked ramekins along with the dish containing water. Let them cool down right in the water. Not too much. Sprinkle sugar on top; we’re going to make a crust now. Italians use a special torch for this crust. But since we’re at home, and I’m 146% sure that no one has one, a grill works perfectly. Place it on the top shelf right under the grill and wait for the sugar to caramelize. You can also put it in the microwave with the grill function, but only if the ramekins are ceramic, not like mine.