Classic French Creme Brulee
If you like the recipe, try our recipes for creme Catalana or our favorite creme caramel.
Ingredients · Servings 6
- sugar - 140 g granulated
- yolks - 6 pcs. L egg
- sour cream - 600 ml 35%
- vanilla - 1 pod
- salt - a pinch
- granulated sugar for caramel crust
Method · 50 min
- Eggs are separated into yolks and whites.
- Beat the egg yolks with the sugar, vanilla, and a pinch of salt until thick and creamy, which should fall in a ribbon from the mixer's beaters.
- The egg whites can be saved for another recipe or frozen in the freezer for up to 6 months.
- Heat the cream on the stove to boiling point. Start pouring it into the beaten egg yolks in small portions, stirring vigorously with a wire whisk.
- The finished strained mixture is poured into fireproof bowls.
- Arrange them in a large baking tray, placing a cotton towel on the bottom and arranging the bowls on top of it.
- Pour hot water directly from the electric kettle to the middle of the bowls.
- Bake in a preheated oven at exactly 160 degrees and for exactly 35 minutes - no more, no less.
- Remove from the oven and let cool to room temperature in the water bath itself.
- Remove and refrigerate for about 1 hour, but it is not necessary.
- Before serving, sprinkle a thin layer of 1 teaspoon of granulated sugar on top of the crème brûlée and run a torch through the sugar to caramelize it.
- The classic French Creme Brulee is left to set for 2-3 minutes and served.
- PS When taken out of the oven they may seem a little runny, but as they cool and sit in the refrigerator, they firm up.
