Crème brûlée. You can hardly beat a classic Crème Brûlée during the summer. It's creamy, elegant, refreshing and the crispy caramelized crust on top is simply divine. Crème brûlée is a french dessert that literally means "burnt cream," as it is a custard with a hard caramelized shell coating the top.

Make Alton Brown's foolproof Creme Brulee recipe, a French classic with vanilla bean and caramelized sugar, from Good Eats on Food Network. While Crème Brûlée may be thought of as a fancy restaurant dessert, it can be made at home. Crème Brûlée is one of the most elegant desserts around and also one of the simplest recipes. You can have Crème brûlée using 5 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Crème brûlée

You need 500 ml of crème liquide entière.
Prepare 6 of jaunes d'œufs.
You need 100 of grammes de sucre.
It's 1 gousse of vanille.
It's of De la cassonade ou du Sucre roux.

This tutorial will show you how to make your own. It's even fun to say, even if it is a pain in the neck to type. I've loved it for a I included this crème brûlée recipe in my cookbook, and had planned for it to remain one of the. Part of the fun of Creme Brulee comes from the crispiness of the burnt top compared to the creaminess of the custard.

Crème brûlée instructions

Préparer les ingrédients.
Coupez la gousse de vanille en deux, extraire les graines..
Faire chauffer à feu doux la crème liquide avec la gousse de vanille..
Battre les jaunes d'œufs avec le Sucre et les graines de vanille, jusqu'à ce que le mélange blanchisse..
Versez progressivement la crème tiède dans la préparation tout en continuant à remuer..
Versez la préparation dans les ramequins..
Faire cuire au bain-marie 35 min à 160°C..
Laissez minimum 6 heures au réfrigérateur..
Avant de servir, versez la cassonade ou le Sucre roux sur la crème et brûler au chalumeau..

When you burn the top and then re-refrigerate the custards, the top will become soft. The crème brûlée should be set, but still a little jiggly in the middle. Espresso Crème Brûlée: Omit the vanilla. Chocolate and raspberry crème brûlée. by Antony Worrall Thompson. Cappuccino crème brûlées. by Mary Berry.