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Cr\u00e8me br\u00fbl\u00e9e is the aristocracy of French desserts \u2013 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\u2019t expect it to work on my first attempt, or that I\u2019d be able to share it with you today. But it\u2019s all true \u2013 it\u2019s simple, it\u2019s stunning, and\u2026 well, it\u2019s already gone ;). The best cr\u00e8me br\u00fbl\u00e9e recipe.<\/em><\/p>\n<\/blockquote>\n

Serves 4.<\/span><\/p>\n

Ingredients for the cr\u00e8me br\u00fbl\u00e9e:<\/span><\/p>\n

\n
• 300 ml double cream<\/li>\n
• 1 vanilla pod<\/li>\n
• 4 egg yolks (from large eggs)<\/li>\n
• 3 tablespoons sugar<\/li>\n<\/ul>\n

  Additionally:<\/span><\/p>\n

  \n
  • 3 tablespoons sugar, for caramelising (demerara works well)<\/li>\n<\/ul>\n

    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.<\/p>\n

    Pour the custard into 4 small ovenproof ramekins (about 150 ml each).<\/p>\n

    Preheat the oven to 100\u00b0C. 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).<\/p>\n

    Before serving, gently pat the surface dry with kitchen paper and sprinkle with sugar (about 1 tablespoon per ramekin \u2013 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.<\/p>\n

    Enjoy!<\/p>\n

    <\/figure>\n

    Adapted from Desserts by Pierre Herm\u00e9.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    Cr\u00e8me br\u00fbl\u00e9e is the aristocracy of French desserts \u2013 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\u2019t expect it to work on my first attempt, or that I\u2019d be<\/p>\n","protected":false},"author":1,"featured_media":13537,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[79,39,67],"tags":[104,113,344],"duration":[],"tag_group":[],"class_list":["post-2098","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-from-all-over-the-world","category-individual-desserts","category-valentines-day","tag-double-cream","tag-egg-yolks","tag-gluten-free"],"acf":[],"yoast_head":"\n