Crème brûlée

This incredibly delicious dessert, when served in a restaurant, seems impossible to make at home. Is it really possible to make it yourself? It’s like something straight out of the world of professional cuisine. But that’s a misconception. Crème brûlée could well win a prize for its simplicity of preparation relative to its flavour. Let’s […]

This incredibly delicious dessert, when served in a restaurant, seems impossible to make at home. Is it really possible to make it yourself? It’s like something straight out of the world of professional cuisine. But that’s a misconception. Crème brûlée could well win a prize for its simplicity of preparation relative to its flavour. Let’s get started!

 

	We’ll need 3 egg yolks and two whole eggs, 100 g of sugar (divided into two equal portions), a sachet of vanilla sugar, 250 ml of milk and 250 ml of full-fat cream (33–34%). You won’t believe it – that’s all! Preheat the oven to 140°C and place the dish inside. Just to clarify: this time I made the dessert in one large dish, but you can also make it in small ramekins. The quantities given are perfect for 6 portions. So, preheat the empty tins so that they’re hot.
	Now I’m making the caramel. I tip the sugar (half of it – 50 g) into a heavy-based saucepan, place it on the hob and add a couple of tablespoons of water. I cook it until the syrup caramelises. Be careful not to overcook it, otherwise the caramel will taste bitter.
	Take the hot mould out of the oven, pour the caramel into it and spread it over the base of the mould using circular movements. Like this. If you’re using small moulds, spread the caramel roughly evenly between them. The moulds needed to be heated so that the caramel wouldn’t set immediately once poured in.
	Pour the sugar (half the amount – 50 g) and the vanilla sugar into the bowl with the eggs.
	Beat with a mixer.
	Without stopping, add the milk and cream mixture – carefully, in a thin stream. Done!
	Pour the milk and egg mixture into the mould (or individual moulds) and place them in a pan of water. The water should come up to about halfway up the mixture. Place the whole assembly in the oven. As before, the oven should be preheated to 140°C. If using 6 ramekins, 35 minutes is sufficient. A dessert in a large tin will be ready in about 1 hour 15 minutes (check with a toothpick; it should come out clean).
	There it is, looking splendid! With a golden crust. In fact, you can serve it straight away just as it is.
	Alternatively, you can carefully run a knife between the crème brûlée and the edge of the tin and turn it out onto a plate.
	Enjoy your meal!