Authentic Thick Crème Brûlée. You can hardly beat a classic Crème Brûlée during the summer. In a medium bowl, whisk together the egg yolks with sugar and vanilla until thick, creamy and pale yellow colored. Anna's recipe for authentic Vanilla Bean Crème Brûlée.

Heavy cream gives this classic recipe its silky, rich quality that's like no other dessert. This is Crème Brûlée, my friends. As intimidating as all those letter symbols are and as fancy as the dessert itself seems…it really is one of the most simple This is about a minute-and-a-half later. You can have Authentic Thick Crème Brûlée using 6 ingredients and 17 steps. Here is how you achieve that.

Ingredients of Authentic Thick Crème Brûlée

It's 3 of Egg yolk.
It's 25 grams of Granulated sugar.
You need 200 ml of Heavy cream.
It's 100 ml of Milk.
It's 1/4 of pod Vanilla beans.
You need 1 of for caramel Granulated sugar.

The yolks are pale and slightly thick. Set these aside for a minute. We're about to get really serious here. Crème Brûlée is one of the most elegant desserts around and also one of the simplest recipes.

Authentic Thick Crème Brûlée step by step

Put the egg yolks and sugar into a bowl and mix well..
Warm the milk and cream together in a pan over low heat until warm to the touch..
Mix the warmed milk and cream a little at a time into the bowl from Step 1. Mix in the vanilla beans as well..
Pour the mixture into the ramekins through a tea strainer..
Line the ramekins on a tray and fill with boiling water until about halfway up the ramekins. Slowly steam for 50 minutes in the oven at 130℃..
Once the crème brûlées are cooked enough so that the surface stays intact when the ramekin is tilted, take out of the oven. Leave to cool then chill in the fridge for 10 minutes..
Once chilled enough, completely cover the surface of the crème brûlées with granulated sugar. If you can see any of the pudding underneath, it will burn so be careful..
Slowly brown the surface with a blow torch. If it looks like it's going to burn before the sugar dissolves, give the surface 2 sprays of water..
If you don't have a blow torch, you could use the grill of a gas cooker, just make sure to keep an eye on the colour. You can also try making the crunchy caramel in a frying pan..
When you've chilled it once more in the fridge, they're ready..
The crème brûlée should keep its form when scooped out with a spoon but melts in your mouth..
I tried lots of different ways of creating the crunchy caramel surface. From left to right are the blow torch, grill and frying pan versions..
How to make the crunchy caramel in a frying pan:.
For each ramekins, add 1 heaping teaspoon of sugar to the frying pan. It's best to make each one separately..
As you're tilting the frying pan, melt the sugar over a medium strong heat..
Once lightly browned, pour into the ramekin and swirl around so that it covers the entire surface of the pudding..
It won't have the scorched colour but will still result in a fantastic crunchy caramel..

This tutorial will show you how to make your own. Crème brûlée, also known as burned cream, burnt cream, Trinity cream, or crema catalana, is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar. Crème brûlée (or Crème brulée) is a dessert. It is topped with a thin, brittle crust of caramelized sugar. It may be served cold, warm, or at room temperature.