Do you want to impress your friends, or just want to have some really great dessert all for yourself? Try my Crème brûlée recipe! It’s my go-to dessert for when visitors come over. It can be a little difficult, but we’ll get through it!
Can I make this recipe without a gas burner?
As stated in the recipe, yes you can make it without a gas burner by using the grill function in your oven. But I recommend you buy a (cheap) gas burner for the best taste!
Recipe:
Ingredients:
- 5 egg yolks
- 80 grams of fine granulated sugar
- 500 ml whipped cream
- 1 vanilla pod
- Cane sugar
Supplies:
- ramekins 8 cm diameter (Mine are 12cm’s in diameter. The taller they are, the less cream-sugar ratio you have. My ramekins are not that tall at all, so I have quite a lot of sugar in comparison with the cream.)
- Gas burner
Instructions:
- Put the egg yolks and fine granulated sugar in a bowl and whisk well together.
- In a saucepan pour the whipping cream. Halve the vanilla pod lengthwise and add the pith to the whipped cream.
- Heat the whipping cream while stirring and then pour it into the egg yolks while continuing to stir well in the bowl.
- Divide the mixture between the baking dishes. Place them in a baking dish and pour in a layer of hot water.
- Place the dish in the oven and bake the crème brûlée for 45-50 minutes (larger dishes up to 60 minutes) in the oven at 150°C (top and bottom heat) in the lowest rack position.
- They are good when the mixture is firm, but in the center of the dish it may still be a little wobbly.
- Let them cool briefly on the counter and then put them in the refrigerator for at least 3 hours to stiffen.
- After stiffening, remove the bowls from the refrigerator and sprinkle a thin layer of cane sugar on top. Use a gas burner to melt the sugar layer. Putting them under the grill until the sugar is melted and turns golden brown is also an option.
A few notes:
- I used a 100C oven due to mine getting too brown on top, they can’t be more than a little light gold, if they get too dark, turn down the heat.
- Try not to get them too bubbled up, most of the time if they’re bubbling a lot on the top, your heat is too high and they will also get brown too fast.
- Maybe set the timer to 30 minutes to start with, and after the 30 minute timer, check up on them every 5-10 minutes.