Crème brûlée

Crème brûlée is the aristocracy of French desserts – one of the most iconic and deservedly celebrated classics, yet brilliantly simple. A silky, delicate vanilla custard topped with a thin, crisp layer of caramel. I didn’t expect it to work on my first attempt, or that I’d be able to share it with you today. But it’s all true – it’s simple, it’s stunning, and… well, it’s already gone ;). The best crème brûlée recipe.

Serves 4.

Ingredients for the crème brûlée:

• 300 ml double cream
• 1 vanilla pod
• 4 egg yolks (from large eggs)
• 3 tablespoons sugar

Additionally:

• 3 tablespoons sugar, for caramelising (demerara works well)

Split the vanilla pod lengthwise and scrape out the seeds. Place both the seeds and the pod in a saucepan, add the cream and sugar, and bring just to the boil. Remove from the heat and allow to cool slightly (the mixture should remain hot, but not boiling). In a bowl, gently whisk the egg yolks (just until combined, not fluffy). Gradually pour in the hot cream, whisking continuously to combine. You can strain the mixture through a sieve to remove any lumps.

Pour the custard into 4 small ovenproof ramekins (about 150 ml each).

Preheat the oven to 100°C. Place the ramekins in the oven and bake for about 50 minutes. The centres should be just set with a slight wobble, similar to jelly. The custard should not brown. Remove from the oven, cool to room temperature, then refrigerate for at least 3 hours (or up to 3 days).

Before serving, gently pat the surface dry with kitchen paper and sprinkle with sugar (about 1 tablespoon per ramekin – not too thick, or the caramel will be too hard). Caramelise the sugar using a kitchen blowtorch or, alternatively, under a hot grill for a few seconds (watch carefully to avoid burning). Serve immediately, optionally with fresh fruit.

Enjoy!

Adapted from Desserts by Pierre Hermé.