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Crème brûlée

(0)
1 Hrs 10 Min
 
portions
24 %

Carbs

25 %

Fats

3 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 521 g
Energy 1336 kJ / 320 kcal 6960 kJ / 1665 kcal
Sat. fat 16 g 81 g
Unsat. fat 8 g 38 g
Fibre 0 g 0 g
Salt 45 mg 234 mg
Units:
 
  • 691 ml
    Double cream
  • 60 g
    Egg, yolk
  • Fine cane sugar
  • 50 g
    Sugar
  • 1 g
    Vanilla
  • 521 g
    Total recipe weight

Equipment

1 x Sauce pans , 1 x Whisk , 1 x Mixing Bowl , 1 x Deep Oven tray , 4 x Crème brûlée dish , 1 x Blow torch
Method

Preparation time

10 Min

Cooking time

30 Min

1

Heat the oven ( 160°C / 320°F)

2

Place the cream in the sauce pan, halve the vanilla stick lengthwise, scrape out the inside and add to the cream. Place on medium heat and slowly bring back to a boil.

3

Mean while separate the egg yolk into a bowl, beat the sugar through loosely (keep the cane sugar for later). When the cream reaches boiling point turn the heat down and add about 1/4 of the cream to the egg yolk while mixing thoroughly and add back into the pan.

4

Place the pan back on a low heat and keep stirring well; careful, the sauce must not boil. After 2 - 4 minutes when the cream will start to thicken, remove the sauce pan from the heat. Keep stirring every now and then.

5

Place the crème brûlée dishes in the deep oven tray and add water into the tray until it reaches 1,5 cm below the brim of the dishes.

6

Pour the cream into the dishes and place in the oven for 25-30 minutes

7

Remove the crème brûlée dishes from the oven when cooked and allow to cool down.

8

Just before serving sprinkle the cane sugar on the crème brûlée dishes and caramelize with the blow torch.

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