Dessert
🌍 Public
🥜 Allergy aware
Crème Brûlée
Fine vanilla cream with a crispy caramelized sugar crust — the famous French dessert.
🥜 Allergies considered in this recipe:
🥚 Ei🥛 Kuhmilch
Source / link: Französische Küche
Ingredients
Amounts adjust automatically.
| 500 ml | Cream (400 ml) + milk (100 ml) or oat cuisine |
| 5 Stück | Egg yolks (or 4 tbsp cornstarch) |
| 80 g | Sugar |
| 1 Stück | Vanilla pod |
| 4 TL | Brown sugar (for the crust) |
Preparation
- 1Preheat the oven to 150 °C.
- 2Heat the cream and milk with the scraped vanilla seeds (do not boil).
- 3Beat the egg yolks with sugar until frothy.
- 4Slowly pour the hot cream into the egg yolks while stirring.
- 5Pour the mixture through a sieve into ramekins.
- 6Place the ramekins in a water bath and let set for about 35–40 minutes, until the custard is firm but wobbly.
- 7Chill for at least 4 hours.
- 8Before serving, sprinkle with brown sugar and caramelize with a kitchen torch.
Notes & tips
Note: Contains egg + cow's milk (cream). Can be made with plant-based cream (oat) + egg substitute (starch, agar). Soy-free with oat cuisine.
Nutrition
estimated per serving- Calories
- 795 kcal
- Protein
- 13 g
- Fat
- 62 g
- Carbs
- 34 g