A classic dessert with perfect wine pairing
Crème brûlée is one of the most elegant desserts in French cuisine: a velvety vanilla cream topped with a crunchy caramel crust. This creamy-sweet dessert harmonises particularly well with noble sweet wines, which accentuate its flavours while balancing out its richness. Find out here which wines go perfectly with it!
Which wines go best with crème brûlée?
Crème brûlée combines the flavours of vanilla, cream and caramel to create a harmonious taste experience. The delicate sweetness of the dessert calls for a wine that balances out the creaminess with its fruitiness and fine acidity. Noble sweet wines with honey, apricot and tropical fruit notes emphasise the sweet vanilla aroma and the caramelised crust.
Wine recommendations
1. sauternes (noble sweet)
- Why? The intense flavour of honey, apricot and candied citrus fruit harmonises perfectly with the vanilla and caramel notes of the crème brûlée.
- Recommended region: Bordeaux, France
2. Tokaji Aszú (noble sweet)
- Why? The Hungarian sweet wine brings fresh acidity and flavours of honey, quince and dried apricots, which go perfectly with the creaminess of the dessert.
- Recommended region: Tokaj, Hungary
3rd Riesling Beerenauslese
- Why? The balanced acidity and complex fruitiness (peach, honey, citrus) provide a harmonious counterpoint to the sweetness of the cream.
- Recommended region: Moselle, Germany
The recipe
Crème brûlée with vanilla & caramel
A creamy vanilla crème with a crunchy caramel crust: crème brûlée is a French dessert classic. This recipe shows you how to achieve the perfect consistency and which wines go ideally with it.
Cooking utensils
- Small ramekins (ramequins)
- 1 Whisk
- 1 Water bath/baking dish
- 1 Bunsen burner Alternatively: grill function of the oven
Ingredients
- 200 ml Cream
- 50 ml Milk
- 3 Egg yolk
- 1 Vanilla pod
- 2 EL brown sugar for caramelizing
Preparation
- Preheat the oven to 140°C top/bottom heat.
- Prepare the vanilla cream: Scrape out the vanilla pod, heat with the cream and milk (do not boil).
- Mix the egg mixture: Beat the egg yolks with the sugar until frothy, then add the warm cream, stirring constantly.
- Pour into ramekins & bake: Pour the mixture into ovenproof ramekins and bake in a bain-marie in the oven for approx. 40 minutes.
- Cool and caramelize: Once cooled, sprinkle the surface with brown sugar and caramelize with a Bunsen burner.
Recommended side dishes
- Fresh berries (strawberries, raspberries)
- Baked figs
- Crispy almond cookies
Nutritional values per portion
Calories: 350kcalCarbohydrates: 30gProtein: 6gFat: 25g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat
