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Crème brûlée

Crème brûlée Cook Expert
 

Preparation : 10 min Resting : 2 hr
Cooking : 10 min Equipment :
Difficulty :
Rating :
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Serves 4-6 :
4 gelatine leaves (4g)
1 vanilla pod – seeds only
40 g caster sugar
500 ml double cream
5 egg yolks
25 g cornflour
Demerara sugar for caramelising
1Soak the gelatine leaves in cold water for 5 minutes to soften.
2Squeeze the excess water from the gelatine, and put into the metal bowl with
the cream, vanilla seeds, egg yolks, sugar, and cornflour.
3Run the EXPERT programme, 8 minutes/speed 5/95 °C.
4Then, run the EXPERT programme 2 minutes/speed 10 (without heating).
5Pour the cream into ramekins. Cool at room temperature. Refrigerate for 2-4 hours.
6Just before serving sprinkle the top of the vanilla cream with Demerara sugar;
caramelise using a blowtorch, or under a preheated grill.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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Justihillam

Loved it, so simple and delicious.