frenchdessert· 4 servings
≈441 kkal · P 9.8g · L 25.8g · KH 43.1g (per recipe, TKPI estimate)
Krem karamel
MBG-eligible
Crème brûlée
Ingredients
- 4 large egg yolks
- 500 ml heavy cream
- 250 ml whole milk
- 100 g granulated sugar (for custard)
- 1 vanilla bean, split and seeds scraped
- 1 tsp vanilla extract (optional)
- Pinch of salt
- 50 g brown sugar (for topping)
- 1 tbsp granulated sugar (for torch caramelization)
Instructions
- 1Preheat the oven to 150 °C and place a rack in the middle of the oven.
- 2Combine cream, milk, vanilla bean seeds, vanilla extract, and a pinch of salt in a saucepan; heat gently until just simmering, then remove from heat and let steep 10 minutes.
- 3In a bowl, whisk egg yolks with 100 g granulated sugar until the mixture becomes pale and thick.
- 4Gradually pour the warm cream mixture into the yolks while whisking constantly to temper the eggs.
- 5Strain the custard through a fine sieve into a clean pitcher, then divide evenly into four ramekins.
- 6Place the ramekins in a baking dish, pour hot water around them to a depth of 2 cm, and bake for 35‑40 minutes until set but still slightly trembling in the center.
- 7Remove ramekins, cool to room temperature, then refrigerate for at least 2 hours.
- 8Just before serving, sprinkle each custard with brown sugar and the extra tablespoon of granulated sugar, then use a kitchen torch to melt and caramelize the sugar into a crisp crust.
Source: llm-generated