Crème Brulee. 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.

I followed the suggestions from CHEFPEON. It's even fun to say, even if it is a pain in the neck to type. I've loved it for a I included this crème brûlée recipe in my cookbook, and had planned for it to remain one of the. You can have Crème Brulee using 6 ingredients and 4 steps. Here is how you cook it.

Ingredients of Crème Brulee

It's 3 tbsp of caster sugar added to fruit (optional).
You need 2 of vanilla pods.
You need 300 ml of double cream.
It's 200 ml of full fat milk.
It's 8 of egg yolks.
It's 80 g of caster sugar.

Creme Brulee is often thought of as restaurant food, but it's actually one of the easiest desserts you can make at home. This classic creamy custard can also be customized in many different flavors! I will never forget the first time I made Creme Brûlée because I was so astounded how easy it was. Breaking through crème brûlée's crispy caramelized top into a thick creamy custard base is pure bliss.

Crème Brulee instructions

Score vanilla pods lengthways and remove seeds. Add milk, cream, vanilla seeds and pods to a pan and slowly bring to the boil..
In a bowl, beat the yolks and sugar until light and fluffy. When the milk and cream are just about to boil, remove the vanilla pods and add little by little to the egg mixture, whisking continuously. Remove any froth or bubbles that surface..
Add your fruit (optional) to the bottom of the dishes. Pour the creamy mixture over the fruit. (Ramekins will do but small clay cassoulet are more suited to this pudding as it should really be quite shallow). Bake in a shallow baking tray half filled with water for 25 minutes. (140 degrees centigrade). The custards should be set but wobbly in the middle. Let the custards cool, then chill in the refrigerator..
Before serving, sprinkle the top of the custards with 2 - 3 teaspoons of sugar and gently shake the ramekin to spread it evenly. Use a mini blowtorch or grill to caramelise the sugar until it turns a dark amber colour. Not too dark though as it will taste bitter. DO NOT test whether it is hot with your finger! Remember to leave a moment before serving. (You don’t want any burnt tongues either). Sprinkle with a dusting of icing sugar and fruit of your choice..

The history of crème brûlée is complicated and hotly debated. Chefs in England, Spain and France all claim they created the first version of this delicious dessert. Try this creme brulee recipe from Martha Stewart. Creme brulee is one of Martha Stewart's favorites. French for "burnt cream," creme brulee is all about contrast, the brittle caramelized topping.