Recipe: Tasty Créme Brûlée

Créme Brûlée. You can hardly beat a classic Crème Brûlée during the summer. It's creamy, elegant, refreshing and the crispy caramelized crust on top is simply divine. While Crème Brûlée may be thought of as a fancy restaurant dessert, it can be made at home.

As intimidating as all those letter symbols are and as fancy as the dessert itself seems…it really is one of the most simple things you can make. Crème brûlée is a french dessert that literally means "burnt cream," as it is a custard with a hard caramelized shell coating the top. Espresso Crème Brûlée: Omit the vanilla. You can cook Créme Brûlée using 5 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Créme Brûlée

1. You need 4 of x egg yolks.
2. You need 50 g of x caster sugar plus some for topping.
3. Prepare 300 ml of x double cream.
4. It's 33 ml of x milk.
5. It's 1 of x tsp good quality vanilla extract.

The crème brûlée should be set, but still a little jiggly in the middle. Creme brulee is much easier than most people realize. Crème Brûlée is one of the most elegant desserts around and also one of the simplest recipes. This tutorial will show you how to make your own.

Créme Brûlée step by step

1. Separate egg yolks and combine with sugar in a bowl, whisk only for a minute as you don't want to whisk air into the mixture, just incorporate.
2. Combine cream and vanilla in a pan and heat to a simmer, then slowly pour the hot cream over the eggs while continually whisking. This prevents the eggs from scrambling..
3. Stir custard over a very low heat and use a rubber spatula or flat bottomed wooden spoon to stir gently and continually to prevent the eggs from scrambling, until the custard is thick enough to to coat the back of a spoon. Pour through a sieve to remove any scrambled bits and pour into ramekins in a baking dish.The J cloth is below to defuse heat from the bottom.
4. Pour boiling water half way up the sides of the ramekins and transfer carefully into the oven at 100c or 212f for about 1 hour or until the custard is set around the sides but a little wobble in the centre. Cooking at such a low heat results a flat brûlée. Leave to cool at room temp for 30 minutes then into the fridge for at least 6 hours.
5. I used Demerara sugar but any will do, add a generous amount onto the chilled and set brûlée then tilt the ramekin so that the sugar covers the entire surface, then tip the excess out.
6. If you don't have a blow torch put brûlées under a very hot grill/broiler if using a torch hold the ramekin in one hand and apply the flame from several inches away and move the flame and tilt and rotate the ramekin until the sugar has melted and turned to a deep golden brown caramel. Watch your fingers please!.
7. Leave the caramel to cool for just 1 minute before smashing into it, I use a tea spoon because it takes longer to eat and savour, these are great on their own or with some crunchy biscuit or sponge. https://www.youtube.com/watch?v=T00xdxpjXS0&t=52s.

Chocolate and raspberry crème brûlée. by Antony Worrall Thompson. Cappuccino crème brûlées. by Mary Berry. When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée, then caramelise with a chefs' blow-torch. Part of the fun of Creme Brulee comes from the crispiness of the burnt top compared to the creaminess of the custard. When you burn the top and then re-refrigerate the custards.