A classic and comforting French dessert, not too sweet but incredibly creamy. This goes perfect with a latte!
Preparation Time: 10 minutes
Baking Time: 40 minutes
Makes 6 individual ramekins
250 ml full cream milk
250 ml cream
2 tablespoons vanilla extract
5 egg yolks
90 grams white sugar
50 grams brown sugar
1. In a bowl, mix the milk, cream, and vanilla extract. In another bowl, whisk the egg yolks along with the sugar. Pour the milk mixture into the egg mixture and combine until the texture is even.
2. Pour the vanilla custard mixture into six ramekins.
3. Bake in the oven for 45 minutes at 100° C. The custard should have the consistency of Jell-o. Let it cool and refrigerate until it is ready to be served.
4. Sprinkle brown sugar evenly on top of the custard and with a torch, melt the sugar
until the top is crispy. If there are no torches available, you can place it under the
broiler of your oven.
The traditional crème brûlée dish is baked in a round ceramic with scalloped sides similar to a tart mold. If you don’t have any, choose a shallow dish that can be placed in the oven or leche flan molds. Thick ones won’t cook it evenly.
This recipe was originally published in the October-November 2015 issue of Breakfast Magazine.