Crème Brûlée

I’ve always wanted to make a perfect brûlée, a silky, dreamy creamy buttery texture and crisp top. This recipe is exactly that. I’ve made this 4 times now during lockdown and each time it

]\is spot on. Merci French Cooking Academy! Link below:

Essential guide to Crème Brûlée

Ingredients (makes 4 x 10cm ramekins)

  • Whole Milk
 (250 ml)
  • Double cream
250 ml
  • Pure Vanilla Extract (or Vanilla Bean)
1 Tablespoon
  • Egg Yolks
4 large (yolks only)
  • Granulated White Sugar
90 g
  • Brown Sugar
50 grams

Preheat oven to 100 degrees celcius

Boil the milk, cream and vanilla, stirring constantly so it doesn’t stick to the pan. Turn the heat off immediately and leave to cool for 15 minutes.

In a clean bowl stir the yolks and sugar together gently with a wooden spoon until smooth. There should be no foam or bubbles.

Sieve the milk and cream mixture into a jug and then slowly pour it into the yolks and sugar mixture, stirring gently until it is glossy and smooth. Sieve this mixture again into a large jug. This ensures the mixture is smooth and lump free for a super smooth and creamy brûlée!

Pour into your ramekins and bake for one hour on a baking tray. There should be a slight wobble in the middle and a firmer texture on the outside when done.

Leave to cool completely and then put in the fridge overnight until you are ready to crisp up the top.

Sprinkle over the sugar and blast with a chef’s blowtorch and then pop back in the fridge for 20 minutes to set again.



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