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–+ servings

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.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine French
Servings 2 People
Calories 350 kcal

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
Keyword Caramel crust, Crème brûlée, Dessert and wine, French cuisine, noble sweet wine, Vanilla dessert
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