Rich, creamy, vanilla flavored and absolutely delicious, crème brûlée is the best dessert. It’s incredibly easy to prepare with a handful of ingredients and so yummy that you won’t be able to stop eating:).
This delicious crème brûlée comes from French cuisine (according to others opinions it has English origins).
Crème brûlée is actually a thick and rich custard topped with delicious caramel. Traditionally it is vanilla flavored but you can add your favorite flavor or 1-2 teaspoons of instant coffee. You can also top your crème brûlée with fresh fruits and/or whipped cream. In Romania we have several recipes of cakes made from crème brûlée and sponge cake or brownie.
I believe that crème brûlée was the first dessert I’ve made. It’s incredibly easy to prepare and you don’t need any special instruments nor skills. All you need is a bowl and a whisk.
Yet there’s a little problem about this super delicious crème brûlée: you should refrigerate it for a few hours. Well, I have to tell you that this is almost impossible, especially if you have kids :). If you have kids, you should prepare crème brûlée after they went to bed. Otherwise they will grab a spoon to take just a “little bite” and in a few minutes you won’t have any crème brûlée to refrigerate.
Anyway, this crème brûlée is absolutely delicious and you really have to give it a try!
Ingredients for crème brûlée:
– 8 eggs
– 200 gr (1 cup) granulated sugar
– 1 L (4 and 1/4 cups) whole milk
– a pinch of salt
– vanilla flavor
– 200 gr (1 cup) vanilla flavor
How to make crème brûlée:
You should start by preparing the caramel.
Place the sugar into a heatproof pan, place the pan over medium heat and cook, stirring occasionally, until the sugar is completely melted. As soon as the sugar is completely melted, remove from heat. Tilt the pan to coat the edges evenly with melted sugar. Set aside and allow to cool.
Meanwhile you should prepare the cream.
Crack the eggs into a large bowl. Add the sugar, a pinch of salt and vanilla flavor. Mix until fluffy. Stir in the milk. Pour this mixture into the pan coated with caramel.
Place the pan on top of another pot (a larger one) filled with water ( bain-marie method).
Place the 2 pots into the preheated oven and bake at 170 degrees for about 40 minutes.
It should be brownish and firm in the center.
Remove from the oven and allow to cool. A super delicious syrup will start soon to form around the edges and at the bottom.
I recommend you to refrigerate crème brûlée for a few hours or over night. I know, it’s almost impossible but you have to trust me! Crème brûlée is much more delicious when is cold, served directly from the fridge.
To serve crème brûlée, run a knife around the edges to loosen it from the sides of the baking dish.
Invert crème brûlée onto a platter.
Serve topped with caramel syrup, or with whipped cream, fresh fruits or with your favorite topping.