Crème brûlée
Nutrition per serving
Crème brûlée: a silky vanilla custard under a thin layer of crackling caramel. The contrast of warm and cold, crisp and creamy in a great classic, best enjoyed in a small portion.
Preparation: 15 min | Cooking: 45 min | Servings: 6 | Difficulty: Medium
Calculated per portion from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 290 kcal · 5 g protein · 13 g carbohydrate · 24 g fat
Ingredients
- 40 cl cream (whipping)
- 20 cl milk
- 5 egg yolks
- 60 g sugar
- 1 vanilla pod
- soft brown sugar for the topping
Method
- Heat the cream, milk and vanilla.
- Whisk the yolks and sugar, then pour in the hot liquid.
- Divide between ramekins and cook for 45 minutes at 100 °C in a bain-marie.
- Chill, sprinkle with soft brown sugar and caramelise with a blowtorch.
Nutritional benefits
Crème brûlée remains a rich dessert (cream, yolks): enjoy it in a small portion as an occasional treat. To lighten it, replace some of the cream with milk. The caramel is thin and adds little sugar.
Variations and substitutions
- Lighter (more milk, less cream).
- Pistachio or coffee.
- Made with coconut milk.
- Crema catalana (with citrus zest).
Storage and making ahead
Keeps for 3 days in the fridge; caramelise the top just before serving so it stays crisp.
💡 Good to know
Low, slow cooking (100 °C) in a bain-marie is what gives a set but wobbly custard, without it turning into scrambled egg.
Read more
Discover more vegetarian recipes · gluten-free recipes.
The foods in this recipe: cream · milk · egg yolks · sugar · vanilla pod.
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