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imageToday I am going to share with you with of my favourite desserts –  Crème brûlée – , also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. The earliest known reference to crème brûlée appears in François Massialot’s 1691 cookbook, (that is not a typo, it is actually 1691), so you can see that this has stood the test of time. It really is one of the most simple things you can make. The only catch is that you really do need one special tool—a small butane kitchen torch. But, if you need to justify the purchase (and they’re reasonably priced), just keep in mind that you can also use the torch to light candles and the BBQ.

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this picture is from scenicbrew


Serves 8


8 egg yolks
300 ml / 10 oz whole milk
150 g / 5 oz sugar
1 tablespoon orange flower water (I used Grand Marnier instead)
700 ml / 24 oz liquid crème fraîche or heavy cream
brown sugar


Preheat the oven to 100 C / 200 F
Place the egg yolks and sugar in a bowl
Whisk gently until the mixture is light and pale but no not allow it to foam
Add the milk, mix for 2 minutes
Add the cream and the orange flower water
Divide the mixture between your ramekins and place in the oven (the depth of cream in each dish must not be greater than 1.5 cm)
Bake for about 30 minutes
Leave to cool at room temperature
When cool place the dishes in the refrigerator for at least 30 minutes for them to set completely
Sprinkle with brown sugar (about 1 tablespoon per custard)
Heat with a kitchen blowtorch until the sugar caramelizes evenly
Allow to sit at room temperature for a minute until the caramelized sugar hardens
Bon Appétit!