Creme Brulee

20 Jul Creme Brulee

This is one of Chris favourite dessert, with such a few ingredients you can make one of the most simple and decadent sweet treats. When I first made I was very nervous because people say is so difficult, but with a few tricks you don´t have to worry about it. This recipe is for four 3/4 cup ramekin, but you can double it easily. 

Ingredients:

3 egg yolks

1/3 cup of sugar

300 ml full cream

1 teaspoon vanilla

Prep:

1. Preheat the oven at 175ºC.
2. Pout the cream and vanilla in a saucepan and bring it to boil in medium heat. As soon as it starts boiling, turn it off and rest for 10 minutes before using it for the next step. 
3. Meanwhile, beat the egg yolks with the sugar until it changes the colour. It will turn pale yellow. At this point add little by little the cream mixing well, do it like this to avoid turning the mixture into a scrambled egg. 
4. Pour the mixture into the ramekins and put them in a baking tray fill with water. You have to fill it until you go to halfway of the sides of the ramekins. 
5. Bake the creme brulee for 45 minutes. Take out from the tray and let it rest. Put it on the fridge, if you can overnight, you will love the contrast between the cold taste of the creme and the hard crust of the sugar. 
6. For the final step, sprinkle with sugar and melt it with a torch. enjoy them as soon as you melt the sugar. 

admin

Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.