Crème brulée From a Paris bistro

Creme brulée, also known as burnt cream is a classic dessert from the parisian bistro. It’s vanilla custard cream topped with a thin layer of hard caramel. It’s simply delicious !


Preparation: 15 mins Cooking: 35 mins

Ingredients for the french creme brulée

Serves 4 people

  • 5 egg yolks
  • 90g suga
  • 60cl single cream
  • 1 vanilla pod
  • 1 teaspoon orange blossom water
  • 4 tablespoons brown sugar


Preparation of the french Crème brûlée

Cut the vanilla pod in 2 lengthways. Break the seeds into the cream. Heat without allowing to boil.

Mix the sugar, the egg yolks and the orange blossom water in a bowl. Mix with the warm cream. Put the mixture into ramekins. Cook in a bain marie in an oven at 160°C for 35 minutes.

Leave to cool for at least an hour.

Just before serving, powder with cane sugar. Caramelise with a blow-lamp. The caramel should be a light brown. Any darker and it will have a bitter taste.


Food fact:

There are numerous variations on the crème brulée theme. It can be sweet or savoury (for instance with foie gras).

By using different extracts, you can give it a flavour of orange blossom water, coconut or fruit.


Fun fact :

Did you know that crème brulée is Amélie Poulain’s favorite dessert ?

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