Crème Brûlée. You can hardly beat a classic Crème Brûlée during the summer. It's creamy, elegant, refreshing and the crispy caramelized crust on top is simply divine. While Crème Brûlée may be thought of as a fancy restaurant dessert, it can be made at home.

Crème brûlée is a simple dessert, but that doesn't mean it's easy to make a perfect one. Learn the secrets of making silky smooth creme brulee at home. Crème brûlée is a french dessert that literally means "burnt cream," as it is a custard with a hard caramelized shell coating the top. You can have Crème Brûlée using 5 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Crème Brûlée

1. You need 4 of free range egg yolks.
2. Prepare 1 of vanilla pod.
3. It's 70 g of caster sugar.
4. It's 350 ml of double cream.
5. Prepare A few of teaspoons Demerara sugar.

It is generally served at room temperature in. The crème brûlée should be set, but still a little jiggly in the middle. Espresso Crème Brûlée: Omit the vanilla. It's even fun to say, even if it is a pain in the neck to type.

Crème Brûlée instructions

1. Preheat the oven to 150°C fan assisted.
2. Pour the cream into a saucepan.
3. Split the vanilla pod lengthways and scrape the seeds into the cream.
4. Bring the cream to boiling point and then simmer for about 5 minutes.
5. In another bowl beat the yolks and the sugar together until light and fluffy.
6. Bring the cream back to boiling point and then whisk into the egg mixture until it thickens.
7. Strain the mixture into a jug through a fine sieve.
8. Place the ramekins into a roasting tray and then fill them with the cream mixture.
9. Pour boiling water into the roasting tray until it reaches half way up the ramekins (this is known as Bain-marie).
10. Place the tray on the middle shelf in the oven and bake for about 35-40 minutes until they are just set and still have a little wobble.
11. Remove from the oven and let them cool at room temperature and then refrigerate until needed.
12. Just before serving, sprinkle with Demerara sugar and using a blow torch caramelise the top (you can use the oven grill to brown them if you don’t have a blow torch).
13. Leave to cool for a few minutes before serving, so that the sugar hardens.

Chocolate and raspberry crème brûlée. by Antony Worrall Thompson. Cappuccino crème brûlées. by Mary Berry. To check, gently sway the roasting tin and if the crème brûlées are ready, they will wobble a bit like a jelly in the middle. This crème brûlée recipe is easy to make. Crème brûlée is a simple custard, made with nothing but eggs, cream, and sugar To make crème brûlée, you'll need some heatproof dishes called ramekins.