Crème brûlée

Crème brûlée

By
From
Under the Walnut Tree
Serves
6
Photographer
Fanny Bergenström

A true crème brûlée should be made with only cream, but we prefer this somewhat lighter version. Try flavouring the smooth vanilla cream with a bit of freshly ground cardamom for a nice variation.

Ingredients

Quantity Ingredient
6 egg yolks
300ml pure cream
200ml full-fat milk
70g caster sugar, for the cream
1/2 vanilla pod, split lengthwise
60g raw sugar or caster sugar, for the caramel crust on top

Method

  1. Preheat the oven to 150°C. Place the egg yolks in a bowl and set aside.
  2. Measure out the cream, milk and caster sugar in a heavy-based saucepan, and add the vanilla pod. Bring to the boil and simmer over low heat for a few minutes while stirring.
  3. Take out a small roasting tin, place a folded tea towel in the base of the tin, then arrange 6 small ramekins on top. Set aside.
  4. Lightly whisk the egg yolks in the bowl. Remove the vanilla pod from the hot milk and scrape the seeds into the milk in the saucepan. Pour a bit of the hot creamy milk over the egg yolks in the bowl while whisking vigorously, and then gradually stir in the rest. Strain the mixture straight into a jug and pour it into the ramekins in the roasting tin.
  5. Place the roasting tin in the middle of the oven, then pour a bit of warm water into the tin, without splashing any into the ramekins. Bake the custards for about 40-50 minutes, or until set.
  6. Carefully remove the ramekins (mind the hot water in the roasting tin) and let cool before placing the ramekins in the fridge. You can prepare the recipe up to this point the day ahead, for best results.
  7. Sprinkle an even layer of sugar over the top of the custards. Either use a chef’s blowtorch to caramelise the sugar, or place the ramekins under a hot oven grill for about 2-3 minutes until the sugar is nicely golden but not burnt. The sugar should be caramelised, just enough to melt and start to bubble, and once it sets it will create a golden caramel crust. Serve at once.

Variation

  • To make crème brûlée with cardamom, let 1 teaspoon freshly ground cardamom simmer in the creamy milk together with the vanilla pod.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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