CRÈME BRÛLÉE

The crème brûlée is a classic French dessert, very famous also in Italy, made with the classic cream baked in the oven, to be served with good dessert wine.

The first time that the recipe of crème brûlée it has been found in a French book dated 1691. The name in French means burnt cream, but following this recipe of the 1691,the real origin of this dessert should be English, and called in Italian “crema inglese”, or in French crème anglaise. In English is still called burnt cream, associated to the Trinity College in Cambridge because here it was prepared since 1879.

Serve on your table accompanying it with a good dessert wine like the French Jurançon. Remember that so the consumption of this dessert is not recommended for those who suffer from lactose intolerance.

Print Recipe

CRÈME BRÛLÉE

Course

Dessert

Cuisine

English, French, Italian

Keyword

Cream, Dessert, Eggs

Prep Time

10 minutes

Cook Time

60 minutes

Passive Time

2 hours

Servings

people

Ingredients

• 300 g single cream
• 100 g Sugar white
• 80 g Cane sugar
• 3 egg yolks

Course Dessert Cuisine English, French, Italian Keyword Cream, Dessert, Eggs Prep Time 10 minutes Cook Time 60 minutes Passive Time 2 hours Servings people Ingredients 300 g single cream 100 g Sugar white 80 g Cane sugar 3 egg yolks

Instructions

1. Open the eggs separating the yolks to put in a soup plate (1). Add slowly the white sugar (2) and beat with a fork (3), to obtain a smooth cream without lumps.

   
2. Take a pot and pour in the liquid cream (4) to simmer, stirring thoroughly until it reaches boiling point. Once done, add the egg (5) and continue cooking over a low heat, stirring thoroughly until you get a cream smooth and dense (6). Once done, turn off the fire and leave aside in a saucer.

   
3. Take medium-sized glass cups, and transfer the cream with a spoon (7), until the cups are completely filled. Take a baking tray and add some water to fill up for ½ centimetre maximum. Place the cups on the tray (8), being sure that the water does not going on the dessert. Bake at 150°C degrees for about forty minutes (9).

   
4. Once done, take off the cups from the oven (10) and let cool for about fifteen minutes, before to let rest in the fridge for about two hours (11). Then sprinkle a spoon of brown sugar on top of the cups (12).

   
5. Place the cups again on the tray with a little water inside (13) and bake for a few minutes in the oven (14) under the grill, to let the brown sugar caramelize. Once the upper part of the creme bruleé is golden enough, take off from the oven (15) and let it cool for a few minutes before serving it on the table.

   

Recipe Notes