Creme brulee is a classic French dessert documented since the 17th century in Versailles. Its contrast between silky cream and crunchy caramelized sugar defines Galician haute pastries. It is served in fine restaurants and home kitchens with equal devotion.
Mediterranean
creme brulee
Traditional vanilla creme brulee with a layer of crunchy caramelized sugar.
- France
- Dessert
- Gluten-free
- Vegetarian
- Light
- medium
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 340 kcal
- Protein 5 g
- Fiber 0 g
- Carbohydrates 24 g
- Fat 26 g
- Sodium 90 mg
Story behind the dish
Preparation
Creme brulee is a preparation from France with medium difficulty. Reserve about 65 minutes in total (20 for mise en place and preparation, 45 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 ml of whipping cream 35% MG.
- Have ready: 6 large egg yolks.
- Have ready: 80 g of sugar.
- Have ready: 1 vanilla bean.
- Have ready: 1 pinch of salt.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Preheat oven to 150 C
Preheat oven to 150 C. Open the vanilla pod and scrape the seeds into the cream. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
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Heat cream with vanilla until smoking; remove from heat and…
Heat cream with vanilla until smoking; Remove from heat and rest for 10 minutes. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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Beat yolks with sugar and salt without incorporating air; strain the cream...
Beat yolks with sugar and salt without incorporating air; Strain the hot cream over the yolks. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Divide into ramekins and place in a tray with hot water until…
Divide into ramekins and place in a tray with hot water up to half height.
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Bake for 40-45 minutes until set with a slight tremor in the center.
Bake for 40-45 minutes until set with a slight tremor in the center.
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Chill in refrigerator for at least 4 hours until firm.
Chill in the refrigerator for at least 4 hours until firm.
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Sprinkle brown sugar and burn with a blowtorch until a crispy layer;…
Sprinkle brown sugar and burn with a blowtorch until a crispy layer; serve at the moment.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with espresso coffee and orange liqueur.
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