Crème brûlée is hands down one of my favorite desserts (along with cheesecake and panna cotta of course).
There’s just nothing quite like hearing that subtle crack when you first put your spoon through the torched sugar surface, breaking through the barrier and into the rich and creamy custard underneath.
Ah I just love it. I had never made it before though. The lack of owning a torch always stopped me. Yes, you can technically make creme brulee under the broiler but we all know it’s just not the same, and I couldn’t bear the though of having a less than perfect creme brulee.
It just wouldn’t do.
And so for years I waited, until just the right opportunity came up. This materialized in the form of a French Desserts cooking class at Cook’n With Class in Paris.
I was finally going to learn the magic behind the mystical creme brulee.
Surprisingly the classic French dessert is fairly simple to make, with few ingredients and steps required. The torch is a must though, and even a fun part of the preparation process.
The custard can be made up to one day ahead and refrigerated after baking. That way when the guests arrive all that’s left is to dazzle them with you torching skills before dessert is served.
Now while regular creme brulee is good, with raspberries it’s even better. Make sure to only add one (broken up into pieces) to each ramekin otherwise the acidity will mess with all the other ingredients.
Simply one of the best desserts of all time - Creme Brulee - and can be easily made at home! Add raspberries for the perfect touch
15 minPrep Time
35 minCook Time
50 minTotal Time
- 500 ml of heavy cream 30/35% fat cream
- 125 grams (4 oz) of sugar
- 6 eggs yolks
- Pinch of salt
- 1 vanilla bean, split in half
- granulated sugar
- 6 raspberries, broken up into quarters
- Preheat oven to 350 degrees F.
- Add vanilla bean and cream to pan and bring to a gentle simmer. Remove vanilla bean.
- Meanwhile, beat the yolks with the sugar and the pinch of salt.
- Combine the hot cream with the yolks mixture, pouring slowly, while continuing to whisk the eggs, to temper the eggs.
- Place 6 oven proof ramekins in a roasting pan and fill the ramekins with the cream mixture. Add raspberry pieces to each ramekin. Add enough warm water to the pan to come 3/4 of the
- way up to the outsides of the ramekins.
- Bake in a preheated oven for approximately 30 minutes, or until set. (the water around ramekins should not boil, and add more if it evaporates)
- Remove from the oven and let cool (at this point the ramekins can be refrigerated overnight)
- Just before serving, sprinkle the top of the custard with granulated sugar and using a torch caramelise until it becomes a dark brown color. Make sure the custard is cool before doing this though.
Recipe from Cook’nwithClass