Classic French Crème Brûlée
Demystified French Crème brûlée in a Youtube tutorial, the fancy but easy dessert that will impress everyone with its caramelized top!
Servings: 6 ramekins
- 250 ml Heavy Cream 35%
- 250 ml Milk
- 5 Egg yolks Large
- ½ cup Sugar 100g
- 1 bean Vanilla
Prepare your ingredients.
Bring the milk to boil with the vanilla, if that is the flavour you chose.
Remove from the stove and add the cold cream to the milk.
Beat the eggs with the sugar.
Add the milk/cream to the mixture.
Take a baking sheet that has little borders, place your ramequins filled up with the preparation.
Bake bain-marie (add water on the baking sheet so the ramequins are baking in water so it's a water-bath basically). Bake for 45 minutes at 300F.
Allow to cool down and keep refrigerate for 2 hours. Sprinkle some sugar on top of the crème and with a baking torch, caramelize it. Otherwise, the book says that you can broil it in the oven for 4 minutes.
Calories: 282kcal | Carbohydrates: 20g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 224mg | Sodium: 41mg | Potassium: 103mg | Sugar: 19g | Vitamin A: 896IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg