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Crème brûlée

Crème brûlée Cook Expert

Preparation : 10 min Resting : 2 hr
Cooking : 10 min Equipment :
Difficulty :
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for 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 for 8 minutes/speed 5/95°C.
4Then, run the EXPERT programme (without heating) for 2 minutes/speed 10
5Pour into ramekins. Cool at room temperature. Then, refrigerate for 2-4 hours.
6Just before serving sprinkle the top of the vanilla cream with Demerara sugar; caramelise using a blowtorch, or under the grill.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016


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