CASA VEGA
Nerja, España
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DessertsMedium🕒 50 min4 servings
Crème Brûlée
Creamy vanilla custard with a crisp caramelized sugar layer on top — simple luxury.
Ingredients
- 500 ml heavy cream
- 1 vanilla pod
- 5 egg yolks
- 75 g sugar, plus extra for caramelizing
Method
- 1
Heat the cream with the vanilla seeds and pod, but don't let it boil
- 2
Whisk the egg yolks and sugar together until pale
- 3
Strain the hot cream into the egg mixture while stirring
- 4
Pour the custard into ramekins
- 5
Bake at 150°C (300°F) in a water bath for about 35-40 minutes, until the custard has set but still has a slight wobble
- 6
Let cool completely and chill for at least 2 hours
- 7
Sprinkle a thin layer of sugar on top and caramelize with a blowtorch or under the broiler
Recipe tips
Serve immediately after caramelizing, while the sugar layer is still crisp.