Crème Brûlée
Crème Brûlée is a French dessert of medium difficulty, ready in about 55 minutes and enough for 6 servings. It is built around heavy cream, egg yolks and granulated sugar. The cooking is mostly baking and simmering. It is gluten-free. It is on the lighter side, at about 320 calories and 5 g of protein per serving.
- Total time
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 320 kcal
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Ingredients
For 6 servings
- 600 mlheavy cream
- 6egg yolks
- 100 ggranulated sugar
- 1vanilla bean
- 1 pinchsalt
- 6 tbspbrown sugar
Instructions
- Preheat oven to 160C (325F). Split the vanilla bean lengthwise and scrape out the seeds. Heat heavy cream with the vanilla bean and seeds in a saucepan until it just begins to simmer. Remove from heat and let steep for 10 minutes.
- Whisk egg yolks with granulated sugar and salt until pale and slightly thickened.
- Slowly pour the warm cream into the egg yolk mixture, whisking constantly to temper. Strain through a fine sieve into a clean bowl.
- Divide the custard among six ramekins. Place them in a baking dish and pour hot water halfway up the sides. Bake for 40-45 minutes until the edges are set but the centers wobble gently.
- Refrigerate for at least 4 hours. Before serving, sprinkle a tablespoon of brown sugar on each custard and caramelize with a kitchen torch until golden and crackly.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 5 g
- Fat
- 24 g
- Carbs
- 22 g
Approximate values for one serving.
About this recipe
- Cuisine: French
- Dish type: Dessert
- Diet: gluten-free
- In cookbook: Sweet Tooth
