Crème brulée (Slideshow version)

Crème brulée : Photo of step #26

Stage 16/16 : 30 min.

Put the cream back in the fridge for about 30 minutes for caramel to set and become crunchy, and the cream cold again.

Reheat crust a few seconds before serving your guests with the perfect crème brulée: cold cream with a fine layer of hot crunchy caramel.

Remarks

As I said, the perfect crème brûlée (for me) is a soft and cold cream with a thin hot, brown and crunchy crust. Here are some tips:

If you do not have a blowlamp, you can try using your grill: put creams in the grill pan (or deep solid baking sheet), add cold water to half the depth of the dishes, and put under grill for just one or two minutes (maximum) to caramelize sugar. Cold water is there to protect cream against the heat, but it's very difficult because the grill is always too hot.

Some different flavours:

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