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Crème brûlée

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1 Comment
★★★★★ (5.0)
 

Crème brûlée - a delicate delight

Crème brûlée is probably one of the best-known desserts. This melt-in-the-mouth vanilla cream with a crunchy layer of caramel is the perfect end to a delicious meal. Nevertheless, it is a dessert that we increasingly consume outside of our own four walls, as we have great respect for how it is made. However, we'll show you that making this French classic really isn't magic and that homemade tastes even better. The most important thing with a crème brûlée is the consistency, as it must be neither too soft nor too firm. But with our recipe, you are guaranteed to succeed.

As always, you can download the recipe at the end of this article.

Most important key data

Quantity: 6 pieces

Baking time: approx. 20 minutes

Cooling time: approx. 4 hours

Difficulty level: Medium

Shelf life: 3 days

Crème brûlée recipe

Egg yolk60 g
Crème fraîche40 g
Granulated sugar 40 g
Vanilla seeds1 pinch of
Whole milk25 g
Whole cream250 g

Making the crème brûlée

Preheat the oven to 180 ºC fan oven

Place the egg yolks, crème fraîche and sugar in a bowl and mix together using a whisk. Then add the vanilla seeds, milk and full cream and mix everything well again. You can of course also use fresh vanilla as an ingredient. We have a selection of different vanilla pods in our range that you can use for the preparation. The Tahiti vanilla pod has a particularly fine flavour.

Pour the mixture into the funnel and fill approx. 70 g of the mixture into heat-resistant moulds. It is best to use ceramic or porcelain moulds. Place these moulds in a cake tin or casserole dish and fill them with a little water. The water should at least reach the level of the cream in the moulds.

Now place the moulds in the bain-marie on a baking tray, place it in the oven preheated to 180 ºC fan and allow the cream to set for approx. 20 minutes.

After the "baking time", lift the individual moulds out of the bain-marie and leave them to cool at room temperature for approx. 30 minutes. Then place them in the fridge for at least 3 hours.

Sprinkle the surface of the dessert with a little coarse cane sugar (or normal brown sugar) just before serving. You need to caramelise this using a Bunsen burner to create the typical crunchy caramel layer. Flambéing is always the highlight of the dessert and can also be done directly at the table in front of the guests.

Finally, decorate with fresh berries, mint, whipped cream or ice cream and serve fresh.

Storage & shelf life

This classic dish will keep in the fridge for up to 3 days. You can freeze the crème brûlée for up to 2 months.

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Nutritional values / 100 g

Energy value in kJ: 1234 kJ | Energy value in kcal: 294 kcal | Fat: 26 g, of which saturated fatty acids 14 g | Carbohydrates: 12 g, of which sugar 12 g | Protein: 4 g

 
Posted in: Cooking, Desserts, Sweet recipes, Patisserie

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  • Geniales Rezept
    By: Anna On 2025-02-26
    Rating:
    ★★★★★ (5.0)

    Dieses Crème brûlée-Rezept ist einfach genial! Der Höhepunkt ist natürlich das Flambieren mit dem Bunsenbrenner. Etwas Geduld ist nötig, aber das Ergebnis lohnt sich absolut.

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