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Classic Crème Brûlée

Name: Classic Crème Brûlée
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pc Vaniljstång; 250 ml Vispgrädde; 4 tbsp Strösocker; 4 pc Äggulor; 2 tbsp Rörsocker (for the crust)

A timeless masterpiece of French confectionery, this elegant dessert features a flawlessly smooth, silky custard rich with fresh vanilla bean notes. Beneath a glass-like sheet of deeply caramelized sugar, the chilled custard provides a beautiful contrast of temperatures and textures. It is an effortless yet profoundly impressive addition to any dinner party or festive celebration, designed to be made ahead and finished right at the moment of presentation.

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schedule

Förberedelsetid 20 min

timer

Tillagningstid 25 min

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Svårighetsgrad Medel

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Näringsinnehåll

per portion

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Kalorier 373 kcal

Protein 5g

Carbs 22g

Fat 31g

Instruktioner

8 steg

Förhindra att skärmen slocknar

Preheat your oven to 150°C. Cut a clean lengthwise slit through the vanilla bean and use the back of a knife to scrape out the soft interior seeds.

1 pc Vaniljstång

In a small saucepan, combine the heavy cream, regular granulated sugar, and both the scraped vanilla seeds and the split bean shell. Gently bring the mixture to a brief boil, then immediately remove the pan from the heat source and let it stand for 5 minutes to infuse.

250 ml Vispgrädde, 4 tbsp Strösocker

Separate the eggs and place the yolks into a clean mixing bowl. Use a hand whisk to lightly beat the egg yolks until smooth.

4 pc Äggulor

Remove and discard the empty vanilla bean pod fragments from the warm cream. Slowly stream the warm vanilla-infused cream into the egg yolks while continuously whisking by hand to ensure a perfectly smooth, uniform custard base without any lumps.

Bring a kettle of water to a boil. Arrange four individual oven-safe ramekin dishes inside a deep baking pan or lasagna dish, then distribute the custard evenly among them.

Carefully pour the freshly boiled water into the outer baking pan until it rises roughly halfway up the sides of the ramekins, establishing a water bath. Transfer the pan to the center rack of the oven and bake for 25 to 30 minutes until the custards are set along the perimeter but retain a slight, gentle jiggle in the center.

Remove the ramekins from the water bath and allow them to cool down to room temperature on your counter. Transfer them to the refrigerator to chill thoroughly for at least 3 hours or overnight.

Immediately before serving, scatter a thin, even blanket of raw cane sugar or regular granulated sugar over the surface of each chilled custard. Direct the flame of a small kitchen blowtorch over the sugar layer, moving it in gentle circles until it melts and darkens into a hard, deep golden caramelized shell.

2 tbsp Rörsocker (for the crust)

lightbulb Kockens tips

After taking the ramekins out of the oven, let them cool to room temperature before placing them in the refrigerator. Always ensure the baked custards are chilled completely—ideally overnight—so that the direct heat of the blowtorch properly caramelizes the top layer of sugar without melting the delicate cream beneath.

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Classic Crème Brûlée

Förberedelsetid 20 min

Tillagningstid 25 min

Portioner 4

Ingredients

1 pc Vaniljstång

250 ml Vispgrädde

4 tbsp Strösocker

4 pc Äggulor

2 tbsp Rörsocker (for the crust)

Nutrition Facts

Calories 373 kcal

Protein 5g

Carbohydrates 22g

Fat 31g

Instructions

1.
Preheat your oven to 150°C. Cut a clean lengthwise slit through the vanilla bean and use the back of a knife to scrape out the soft interior seeds.

1 pc Vaniljstång
2.
In a small saucepan, combine the heavy cream, regular granulated sugar, and both the scraped vanilla seeds and the split bean shell. Gently bring the mixture to a brief boil, then immediately remove the pan from the heat source and let it stand for 5 minutes to infuse.

250 ml Vispgrädde, 4 tbsp Strösocker
3.
Separate the eggs and place the yolks into a clean mixing bowl. Use a hand whisk to lightly beat the egg yolks until smooth.

4 pc Äggulor
4.
Remove and discard the empty vanilla bean pod fragments from the warm cream. Slowly stream the warm vanilla-infused cream into the egg yolks while continuously whisking by hand to ensure a perfectly smooth, uniform custard base without any lumps.
5.
Bring a kettle of water to a boil. Arrange four individual oven-safe ramekin dishes inside a deep baking pan or lasagna dish, then distribute the custard evenly among them.
6.
Carefully pour the freshly boiled water into the outer baking pan until it rises roughly halfway up the sides of the ramekins, establishing a water bath. Transfer the pan to the center rack of the oven and bake for 25 to 30 minutes until the custards are set along the perimeter but retain a slight, gentle jiggle in the center.
7.
Remove the ramekins from the water bath and allow them to cool down to room temperature on your counter. Transfer them to the refrigerator to chill thoroughly for at least 3 hours or overnight.
8.
Immediately before serving, scatter a thin, even blanket of raw cane sugar or regular granulated sugar over the surface of each chilled custard. Direct the flame of a small kitchen blowtorch over the sugar layer, moving it in gentle circles until it melts and darkens into a hard, deep golden caramelized shell.

2 tbsp Rörsocker (for the crust)

Kockens tips

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