Crème Brûlée
Immagine generata dall'IA
Vegetariano Senza glutine French

Crème Brûlée

Silky vanilla custard beneath a glassy caramel shell, baked gently in a water bath for an elegant French dessert with contrasting textures.

60 min 4 porzioni Medium
Tutte le ricette

Come preparare

1
Heat the oven to 150°C. Place four 150 ml ramekins in a deep roasting pan, leaving space between them, and bring a kettle of water to a boil.
2
Warm 400 ml of the cream with the vanilla seeds, split bean, and salt in a saucepan over medium heat until steaming and just beginning to form bubbles at the edge; do not boil. Remove from the heat and let stand for 5 minutes.
3
Whisk the egg yolks with 50 g of the sugar in a bowl until smooth and slightly thickened. Gradually whisk in the warm cream, then whisk in the remaining 100 ml cream. Strain the mixture into a jug and discard the vanilla bean.
Straining vanilla custard mixture before baking Immagine generata dall'IA
4
Divide the custard among the ramekins. Pour the boiling water into the roasting pan until it reaches halfway up their sides. Bake for 35 to 40 minutes, until the edges are set and the centers still tremble slightly. Carefully remove the ramekins from the water bath and cool at room temperature for 30 minutes.
5
Cover and refrigerate for at least 4 hours, preferably overnight. Just before serving, sprinkle each custard with about 7 g of the remaining sugar in a thin, even layer. Caramelize with a kitchen torch until deep amber and glassy, then rest for 2 minutes so the shell hardens before serving.
Torch-caramelizing the sugar topping on crème brûlée Immagine generata dall'IA

Perché questa ricetta funziona

A low, water-bath bake protects the egg custard from curdling, while the final blast of heat transforms a thin layer of sugar into a crisp caramel shell.

Conservazione e riscaldamento

Come conservarla

Cover the chilled custards and refrigerate for up to 3 days. Caramelize the sugar just before serving for the best crackling crust.

Come riscaldarla

Do not reheat. Serve the custard cold after caramelizing the sugar topping.

Nutrizione / porzione

584kcal
10,00 gproteine
24,21 gcarboidrati
50,50 ggrassi
P
Pantryvale editorial kitchen
Ricetta preparata per la pubblicazione con ingredienti completi e passaggi ordinati.
Pubblicata il 15 ago 2026 · aggiornata il 16 ago 2026