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Crème brûlée for two

I’m embarrased to tell you that even though I simply love Crème brûlée and often order it when eating out, New Year’s Eve 2006 was the first time I ever made it. To our joy it came so out delicious that we licked our molds until they were clean! Crème brûlée is French for “burnt cream” and it’s basically just vanilla custard with a hard crunchy caramel topping. At some restaurants they still call it Crème brûlée despite lacking the hard caramel topping, even though the correct name should be Crème caramel, so I always have to ask. If it’s withouth the hard caramel topping, I order something else because the best part of Crème brûlée is to crack the crunchy topping with your spoon and discover the soft vanilla custard.

    Crème brûlée for two

    225 ml whipping/double cream
    1 vanilla pod
    25 gram caster sugar
    2 egg yolks (about 30 gram)

    topping:
    4 tsp brown sugar

    Heat the oven to 170 degrees C. Cut the vanilla pod in half lenghtwise and scrape out the seeds. Put the vanilla seeds in a sauce pan together with the cream and let simmer for a few minutes over low heat. Remove from heat and allow to infuse for 10 minutes.

    Beat the egg yolks with the sugar until pale and fluffy. Gently combine with the cream mixture and pour into 2 small ovenproof molds (225 ml). Place into a roasting or baking pan and carefully pour enough water into the pan to come halfway up the sides of the molds. Bake for about 30 minutes, they shuold be set at the edges and wobbly in the center. Remove from pan, and let the molds cool in room temperature before allowing them to chill in the fridge for at least 4 hours.

    Before serving, sprinkle the molds with 2 teaspoons of sugar each. Shake the molds carefully so that the sugar covers all of the custard. Caramelise, using a kitchen blowtorch (or place under the grill in the oven for a few minutes, just make sure it won’t burn and don’t forget to keep the oven door open). If using a kitchen blowtorch, work fast and move it all the time so you won’t burn the sugar on your precious custards! :-) Serve and enjoy!

14 Responses to “Crème brûlée for two”

  1. Katy
    January 15th, 2007 07:24
    1

    They look delicious! I once tried to make them but I didn’t have a blowtorch so I put them under the grill but it just didn’t work for some reason. It came out really eggy. I’ll have to give it another go though, looking at your pictures has made me crave them again! =]

  2. Pille
    January 15th, 2007 09:58
    2

    I love those red dishes you’ve used! I’ve never made creme brulee either, but luckily K. has perfected his recipe over the years and makes a rather mean one!!
    I’ll see how your recipe compares with his:)

  3. sylvie
    January 15th, 2007 10:22
    3

    It’s delicious ! Some times i like put of ginger in my crème brûlée !

  4. Brilynn
    January 19th, 2007 03:50
    4

    You’ve convinced me that I need to try making creme brulee as well.

  5. Lolo d'Abracadabra
    February 12th, 2007 18:17
    5

    Yummy your “crèmes brûlées”, and I like your small red pots very much!

  6. Dagmar
    February 14th, 2007 21:06
    6

    Thanks for all compliments! The cute molds are from Le creuset and have matching small lids!

  7. Coffee & Vanilla
    May 22nd, 2007 20:39
    7

    Sounds delicious, I must try it.
    Margot

  8. h
    July 5th, 2007 17:45
    8

    oh, those pots are lovely indeed. they don’t seem to sell them anymore though. :(

    i’ll try your crème brûlée recipe this weekend. wish me luck since i never dared it before and i’m pretty chaotic in the kitchen.

    h xx

  9. Dagmar
    July 7th, 2007 11:55
    9

    h: I bought some extra pots the other day, maybe you can check in another store? Good luck with the crème brûlée, it’s quite easy!

  10. awoz
    February 10th, 2008 02:38
    10

    I just tried your recipe and loved it!I put on my blog…Thanks for this lovely creme brûlée…

  11. Dagmar
    February 13th, 2008 23:35
    11

    Hi Awoz, I’m very happy that you liked it!

  12. Andie
    March 1st, 2010 14:03
    12

    used this recipe but instead of a vanilla pod used Bailey’s it’s in the oven now so hopefully it’ll be yummy!

  13. gode
    March 29th, 2010 09:20
    13

    pls can anyone tell me the two variation of creme brulee?

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/Dagmar