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.
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 ?