Creme Brulee

Name: Creme Brulee
Cook time: 4 h
Total time: 4 h
Yield: 8 servings
Cuisine: mediterranean
Ingredients: 1 large Egg; 3 Egg yolks; 120g Fresh milk; 40g Caster sugar; 1 Vanilla pod; 250g Whipping cream

“Need a gluten free and lacto ovo vegetarian dessert? Creme Brulee could be an awesome recipe to try. This recipe serves 8. For 96 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 167 calories, 3g of protein, and 14g of fat. Head to the store and pick up vanilla pod, whipping cream, milk, and a few other things to make it today. 7 people have made this recipe and would make it again. Only a few people really liked this Mediterranean dish. From preparation to the plate, this recipe takes approximately 4 hours. It is brought to you by Foodista. Overall, this recipe earns a rather bad spoonacular score of 16%. If you like this recipe, you might also like recipes such as White Chocolate Creme Brulee with Strawberry {Creme Brulee Kit Giveaway}, Creme Caramel, Creme Brulee, Pots de Creme, and Crème Brûlée.”

total: 4 h
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Egglarge1 large
Egg yolks3
Milk120 g
Caster sugar40 g
Vanilla pod1
Whipping cream250 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 4 h

1
Preheat oven to 150C.
2
Pour fresh milk and whipping cream into a sauce pot. Slice the vanilla pod and scrape the seeds into the cream. Chop the empty pod into small pieces, and add to the cream too.Bring the cream mixture to boiling point, then lower the heat and simmer gently for 3 minutes.Lightly beat the sugar and eggs together in a large bowl until pale and smooth.Strain the cream mixture through a fine sieve and bring back to boil. Gradually add the cream to the eggs while whisking vigorously. This will temper the eggs so that they do not curdle. Once all of the the cream has been added into the eggs, strain again and pour the mixture into 7-8 ramekins depending on size.
3
Put the ramekins in a large cake pan or roasting pan and pour in enough hot water to come halfway up the sides of the ramekins.Cook on the centre shelf for about 30-40 minutes, or until the custards are just set and still a bit wobbly in the middle.

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