Crème brûlée – the most decadent dessert with soft, creamy vanilla custard that is baked and then sprinkled with sugar, which is burned until caramelized. It’s a simple French dessert that’s very easy to make, but the custard should preferably be refrigerated overnight, so it can sit and be completely cold. My little brother, Anders, is the biggest fan of crème brûlée and he always orders it for dessert whenever we go out to eat. Crème brûlée is made in ramekins. I used these ramekins (*advertising link). The baking time will depend on the size of the ramekins. If the ramekins are wide but low, then the crème brûlée may not need as long to bake as written in the recipe. Crème brûlée can be served as it is or with fresh berries, mint or lemon balm or with a scoop of vanilla ice cream. Enjoy!
1 large egg
4 large egg yolks
100 g cane sugar
400 ml whole milk
300 ml cream
Seeds from 1 vanilla pod or 1 heaped tsp. vanilla paste
2 tbsp. extra cane sugar to sprinkle oven the crème brûlée
Heat the oven to 150 C convection.
Beat the egg and egg yolks with sugar until thick and airy.
Meanwhile, heat the milk, cream and vanilla in a saucepan until just boiling. Pour the hot mixture into the egg yolk and whisk it well together. Make sure to remove any foam the forms on top.
Place 6-8 ramekins in an ovenproof dish and divide the custard between them. Pour boiled water into the dish so it covers the sides of the ramekins. Bake the crème brûlée for 30-40 minutes. They should still be soft in the middle when you take them out. Ovens are different, so make sure they don’t cook too much, because then the custard will dry out.
Refrigerate the crème brûlée for at least 3 hours, but preferably overnight.
When serving, sprinkle a fine layer of sugar on each crème brûlée. Burn the sugar with a kitchen torch (available here *advertising link) until the sugar browns and caramelizes. Decorate the crème brûlée with fresh berries and a little mint or lemon balm and serve immediately. Bon appetite!