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Crème brûlée

serve for 6

 INGREDIENTS: ts = teaspoon tbsp = tablespoon 

50 cl whole liquid cream (Krem fløte)

100 gr sugar

6 egg yolks

6 tbsp brown sugar

1 vanilla pod



  •  Cut the vanilla pod in half to extract the seeds 
  • Heat the cream over low heat with the pods and leave to infuse 
  • Beat the yolks and sugar + the vanilla seeds vigorously to obtain a frothy mixture 
  • Gradually pour the warm and filtered cream over the yellow / sugar mixture, mixing continuously 
  • Preheat the oven to 160 ° C 
  • Put the cream in a small round mould and cook in a bain marie for 30 to 35 minutes, the cream should shake like a flan (the water of the bain marie should be already hot) 
  • Take out of the oven, put the creams in the fridge for at least 1 hour
  • Pour a layer of sugar on top and let caramelize with your blowtorch



Astuce : the thickness of the cream should be around 2 cm. 

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