How to Cook Yummy Crème Brulee

Crème Brulee. You can hardly beat a classic Crème Brûlée during the summer. It's creamy, elegant, refreshing and the crispy caramelized crust on top is simply divine. Part of the fun of Creme Brulee comes from the crispiness of the burnt top compared to the creaminess of the custard.

This tutorial will show you how to make your own. For the richest flavor, though, I suggest using cream only. The silky texture and rich vanilla flavor make it taste restaurant-quality. You can cook Crème Brulee using 6 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Crème Brulee

1. You need 3 tbsp of caster sugar added to fruit (optional).
2. Prepare 2 of vanilla pods.
3. It's 300 ml of double cream.
4. It's 200 ml of full fat milk.
5. You need 8 of egg yolks.
6. It's 80 g of caster sugar.

Plus, you can make it up to four days ahead of time for easy entertaining! I love a classic creme brulee. I'm not really a big chocolate person. Why choose between crème brûlée and cheesecake when you can combine them into one decadent dessert?

Crème Brulee instructions

1. Score vanilla pods lengthways and remove seeds. Add milk, cream, vanilla seeds and pods to a pan and slowly bring to the boil..
2. In a bowl, beat the yolks and sugar until light and fluffy. When the milk and cream are just about to boil, remove the vanilla pods and add little by little to the egg mixture, whisking continuously. Remove any froth or bubbles that surface..
3. Add your fruit (optional) to the bottom of the dishes. Pour the creamy mixture over the fruit. (Ramekins will do but small clay cassoulet are more suited to this pudding as it should really be quite shallow). Bake in a shallow baking tray half filled with water for 25 minutes. (140 degrees centigrade). The custards should be set but wobbly in the middle. Let the custards cool, then chill in the refrigerator..
4. Before serving, sprinkle the top of the custards with 2 - 3 teaspoons of sugar and gently shake the ramekin to spread it evenly. Use a mini blowtorch or grill to caramelise the sugar until it turns a dark amber colour. Not too dark though as it will taste bitter. DO NOT test whether it is hot with your finger! Remember to leave a moment before serving. (You don’t want any burnt tongues either). Sprinkle with a dusting of icing sugar and fruit of your choice..

The crackly burnt sugar topping provi. Crème brûlée, meaning "burnt cream," is a delicacy enjoyed by many. It has a sweet, creamy taste and a crunchy and smooth texture, all in the same bite. Fortunately, it is simple to make and will impress. Creme Brulee is often thought of as restaurant food, but it's actually one of the easiest desserts you can make at home.