Creme Brûlée

So, the famous Creme Brûlée.

It is a famous French dessert, or English desert – depending on the point of view (Creme Anglaise). And while it is heavenly tasty, and the recipe for it is at the level of a kindergartner’s remembering skills: it requires knowledge of cooking egg creams, which I do not have, and most, most importantly – oven that has the good will to bake.

While I did manage to make it look and taste alright, I think there is much to be learnt here, so I intend to try and re-cook this after a while and compare both my tries.

Here is the recipe:

4 egg yolks


400 ml. cream

100  grams of sugar

How to make it:

Mix half of the cream with the sugar and vanilla and bring to boil. Let it cool slightly and add the rest of the cram into the mixture. Once it is chilled enough, add and mix together with the egg yolks.

Fill remekins with the mixture and put in a pan filled half way with water. Bake for 50 minutes at 170 degrees Celsius.

To form the sugary crust, put a tea spoon of sugar on the baked cream, and bake for another 5 minutes at 250 degrees Celsius.




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