Creme brulee is very popular in France, almost every restaurant has this dessert on the menu. The very first recipe for creme brulee date for the seventeeth century but the origin isn’t really clear : French, English or Spanish (crema catalana). As a French I think that this marvelous dessert comes from France :)
With the contrast of the creamy vanilla cream and the crunchy caramelized sugar, the creme brulee is really delicious. And as it is really easy to cook you can do whenever you want at the last minute. You can also add specific ingredient to customize the recipe. For example : chocolate creme brulee, strawberry creme brulee, banana creme brulee… You can even find salted recipe like foie gras creme brulee (you have to test it it’s really delicious, I’ll maybe translate a recipe for you later :) )
So, let’s start with the recipe…
French creme brulee
Published: July 14, 2012
- Yield: 6 (6 Servings)
- Prep: 20 mins
- Cook: 25 mins
- Ready In: 45 mins
With the contrast of the creamy vanilla cream and the crunchy caramelized sugar, the creme brulee is really delicious.
- 8,5 fl oz / 25 cl light cream
- 8,5 fl oz / 25 cl milk
- 2.2 oz / 60 g caster Sugar
- 2 vanilla beans
- 1 table spoons vanilla aroma
- 4 egg yolks
- Put the cream and the milk in a saucepan. Then, add the vanilla beans cut in the lenght and scrape the seeds. Now let infuse over low heat.
- Bring the mixture to a boil. When it’s done, put off the vanilla beans.
- In a bowl, mix egg yolks, sugar and vanilla aroma. Add cream, milk and vanilla mixture. Then, stir thoroughly. Put your cream in several little ramekins.
- Preheat the oven to 390 °F / 200 °C. Now you have to bake for 25 /30 minutes your creme brullee in water bath. To do this, put water in your drip pan and put the ramekins in it.
- When you want to serve your creme brulee, put some white or brown sugar (as you prefer) on the creme and caramelize it with a kitchen torch. If you don’t have kitchen torch, put the creme under the oven grill.
- Bon appetit :)