Recipe: Tasty Crème brulee

Crème brulee. 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! Creme brulee is much easier than most people realize.

I will never forget the first time I made Creme Brûlée because I was so astounded how easy it was. Crème Brûlée is one of the most elegant desserts around and also one of the simplest recipes. This tutorial will show you how to make your own. You can cook Crème brulee using 5 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Crème brulee

1. It's 500 ml of cream.
2. It's 1 of vanillastick.
3. You need 6 of eggs.
4. It's 75 grams of sugar.
5. You need 1 of cane suger.

While Crème Brûlée may be thought of as a fancy restaurant dessert, it can be made at home. The silky texture and rich vanilla flavor make it taste restaurant-quality. 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.

Crème brulee step by step

1. Preheat oven to 150 °C.
2. Pour the cream into a pan. Scrape out the marrow out them together with the cream. Heat the cream until just below boiling point..
3. Beat the egg yolks with the sugar and stir the together..
4. Add slowly while stirring the hot cream to the egg mixture. Pour the mixture into the ramekins..
5. Put the ramekins in an baking dish and pour this into the boiling water in half. Cook the crème brulee 40 minutes in the oven..
6. Let it cool for about an hour in the refrigerator. Sprinkler with cane sugar and caramelise the layer with a gas burger..

An all cream version of the classic French dessert for the richest, smoothest, most velvety baked custard you have ever tasted. Many people consider this the ultimate "fancy". Step by step recipe instructions for creme brulee (crème brûlée) complete with photographs and reader comments and discussion. Creme Brulee (Crème Brûlée). by Michael Chu. It's even fun to say, even if it is a pain in the neck to type.