How to Make French Classic Crème Brûlée 🍮🍮🍮

This is s classic recipe i got from a french chef. I can't make any adjustment to it cos it's perfect as is. You'll have to try for yourself. I hope you like it too. Enjoy! 💗💗💗

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How to Make French Classic Crème Brûlée 🍮🍮🍮 Recipe
26 Steps
Ingredients
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1
On low heat gently heat up the cream

On low heat gently heat up the cream

2
Cut vanilla bean length wise and scrape out the seed

Cut vanilla bean length wise and scrape out the seed

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3
With the back of the knife

With the back of the knife

4
Add to the creme

Add to the creme

5
Add the pod

Add the pod

6
Separate the yolks

Separate the yolks

7
Mix with sugar

Mix with sugar

8
Try to create as least bubbles as you can.

Try to create as least bubbles as you can.

9
Put a little tiny bit of hot creme in at a time and whisk to cool the mixture down.

Put a little tiny bit of hot creme in at a time and whisk to cool the mixture down.

10
Again try to create as minimum air bubble as possible.

Again try to create as minimum air bubble as possible.

11
Add a splash of vanilla extract. (Optional)

Add a splash of vanilla extract. (Optional)

12
Strain

Strain

13
Remove any bubble

Remove any bubble

14
Lay a tea towel in a deep baking pan. Now boil some water and preheat the oven to 160 degree C or 325 F

Lay a tea towel in a deep baking pan. Now boil some water and preheat the oven to 160 degree C or 325 F

15
Put ramekins in place and  pour the mixture in.

Put ramekins in place and pour the mixture in.

16
Before adding your last ramekins pour boiling water on to the towel (nice and low don't spill into the ramekins)

Before adding your last ramekins pour boiling water on to the towel (nice and low don't spill into the ramekins)

17
Add it half the ramekins' hight.

Add it half the ramekins' hight.

18
Add ur last ramekin ( don't use those high ones!)

Add ur last ramekin ( don't use those high ones!)

19
Spoon out the bubble again

Spoon out the bubble again

20
Stubborn bubble can be blown away with blow torch. But i don't recommend this, cos you'll have too much fun doing so and burn the face of the creme.

Stubborn bubble can be blown away with blow torch. But i don't recommend this, cos you'll have too much fun doing so and burn the face of the creme.

21
Bake for 35 mins

Bake for 35 mins

22
Cool them down to room temp then put in the fridge for at least 2 hr. to set. If you wish to store this, cover with plastic wrap. It can last up to 3-4 days.

Cool them down to room temp then put in the fridge for at least 2 hr. to set. If you wish to store this, cover with plastic wrap. It can last up to 3-4 days.

23
High ramekin got bit brown over the top, that's why it's better to use shorter ones that you can submerge half the thing in the water. But it's still ok tho, no effect, just ain't pretty

High ramekin got bit brown over the top, that's why it's better to use shorter ones that you can submerge half the thing in the water. But it's still ok tho, no effect, just ain't pretty

24
Sprinkle brown sugar on top

Sprinkle brown sugar on top

25
Transfer it to the next one, save the waste.

Transfer it to the next one, save the waste.

26
Blowtorching the face, and serve! Enjoy! 💗💗💗

Blowtorching the face, and serve! Enjoy! 💗💗💗

Ingredients

4 Egg yolks 
2 Cups Heavy creme 
Cups Sugar 
¼ Cups Brown sugar 
1 Blowtorch 
1 Teaspoon Vanilla extract 
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