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Crème Brulee Recipe Video

How to make the great French custard dessert Creme bulee with Betty Bannerman Busciglio...a professional cooking teacher and former caterer.

Summary

Preparation Time10 MinCooking Time35 Min

Ready In45 MinDifficulty LevelEasy

Health IndexJust EnjoyServings2

CuisineFrenchCourseDessert

TasteSweetFeelCreamy

MethodBakedVegetarianLacto Ovo Vegetarian

Main IngredientHeavy CreamInterest GroupClassic

Recipe Story

Whether you are preparing a romantic dinner for two, or want a show-stopping dessert for a dinner party, this recipe ticks all the boxes! I was astonished to find that the recipe originated from my hometown of Aberdeen, Scotland. Of course the English claim credit and call it "Cambridge Burnt Cream" - not an appetizing-sounding dessert at all. The Scots and the French were firm allies for years so whether it actually was a French recipe or not will probably never be known. In any event, it is remarkably simple to prepare but it does require a kitchen torch to achieve the proper crisp caramel topping. It can be made the day before and stored, covered with plastic wrap. An hour or two before serving, remove the plastic wrap and gently blot any moisture that may have gathered on top with a paper towel. Apply the topping and refrigerate until serving.

Ingredients

	Heavy cream	1 Cup (16 tbs), scalded
	Egg yolks	2
	Sugar	1⁄4 Cup (4 tbs)
	Vanilla extract	1⁄2 Teaspoon
	Salt	1 Pinch
	Cane sugar	1⁄4 Cup (4 tbs) (Demerara sugar)

Nutrition Facts

Serving size

Calories 656 Calories from Fat 426

% Daily Value*

Total Fat 48 g74.4%

Saturated Fat 29.1 g145.4%

Trans Fat 0 g

Cholesterol 349.5 mg116.5%

Sodium 180.8 mg7.5%

Total Carbohydrates 54 g18%

Dietary Fiber 0 g

Sugars 50.4 g

Protein 5 g9.7%

Vitamin A 39.6% Vitamin C 1.2%

Calcium 9.8% Iron 2.5%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat the oven at 325º F.

MAKING
2. In a medium bowl, whisk egg yolks and sugar until combined.
3. Gradually add in the hot heavy cream in small batches, whisking continually.
4. Add in the salt and vanilla and whisk until combined.
5. Strain through a fine sieve into a jug.
6. Pour the mixture gently into ramekins. Prick any bubbles with a tooth pick.
7. Place in a baking dish and fill half-way up with hot water.
8. Bake for 30 minutes at 335 degrees F, or until just set.
9. Remove the crème from water bath and place on a cooling rack.
10. Refrigerate for 180 minutes.

FINALIZING
11. Apply a light coating of cane sugar and torch. Repeat the process.

SERVING
12. Serve Crème Brulee for dessert.

Editors Review

A perfect dessert for a romantic dinner. This French Crème Brulee calls for some patience and skill in dessert making. So, if you have it in you, have a look at this video and give this dish a go. You will love the end product.