- Pierre Schaeffer
Crème Brûlée is a French classic and easy to make, with a rich texture and a crunchy caramelised top.
You can flavour it with chocolate, coffee, orange, passion fruit or even cardamom if you want to get creative.
25cl double cream
50g caster sugar
3 egg yolks
1 vanilla pod
2 tsp of demerara sugar
Preheat the oven at 150°C
Slice the vanilla pod down the middle and scrape the seeds.
Put the cream and the pod in a pan on low heat and let infuse.
In a bowl, whisk the egg yolks, sugar and the vanilla seeds until you get a white foamy texture.
Pass the infused (warm) cream through a sieve, then gradually add it to the egg mixture while stirring.
Pour your mix into some ramekins, then place them in a deep tray filled with water
Cook them in the oven for 30 minutes (it should still be wobbly in the center).
Remove the crème brûlée from the oven and refrigerate for at least 3 hours.
Sprinkle the demerara sugar over and use a kitchen blowtorch to caramelize the top.