Our professional tips will help you to create this crunchy-and-custardy delight
SERVES: 4
PREP TIME: 1 hour
COOK TIME: 30 min
READY TIME: 1 hour 30 min
CALORIES: 687 (per serving)
⇓ You may also listen to the recipe by pressing the play button below.
INGREDIENTS
- 2 cups (16 fl oz) cream
- 1 vanilla bean
- 3 tablespoons caster (superfine) sugar
- 5 egg yolks
- 1/3 cup sugar
INSTRUCTIONS
![Crême Brulêe Recipe-calories-nutrition facts-step by step with photo-1](http://recipematic.com/wp-content/uploads/2019/04/Creme-Brulee-Recipe-calories-nutrition-facts-step-by-step-with-photo-1.jpg)
1 Place cream and vanilla bean in a saucepan over low heat. Allow cream to simmer for 3 minutes, and then stand for 20 minutes to allow vanilla to infuse into cream.
![Crême Brulêe Recipe-calories-nutrition facts-step by step with photo-2](http://recipematic.com/wp-content/uploads/2019/04/Creme-Brulee-Recipe-calories-nutrition-facts-step-by-step-with-photo-2.jpg)
2Add egg yolks and sugar to cream and stir over low heat until mixture thickens enough to coat the back of a spoon. Remove vanilla bean from custard.
![Crême Brulêe Recipe-step by step with photo](http://recipematic.com/wp-content/uploads/2019/04/Creme-Brulee-Recipe-calories-nutrition-facts-step-by-step-with-photo-3.jpg)
3 Pour mixture into four 1/2-cup capacity ramekins. Place ramekins in a baking dish and fill the baking dish with enough water to come halfway up the sides of the ramekins. Place dish in a preheated 180°C (350°F) oven and bake for 20 minutes or until custards are just set.
![Crême Brulêe Recipe-step by step with photo 4](http://recipematic.com/wp-content/uploads/2019/04/Creme-Brulee-Recipe-calories-nutrition-facts-step-by-step-with-photo-4.jpg)
4 Remove ramekins from baking dish and refrigerate for 1 hour or until they are cold. Place ramekins in a tray and sprinkle tops with sugar. Put ice cubes in tray around ramekins and place tray under a preheated hot grill for 1 minute or until sugar melts and is golden.
NUTRITION FACTS
Calories: 687 Kcal
Fat: 60 g
Cholesterol: 444 mg
Sodium: 54 mg
Potassium: 179 mg
Carbs: 30 g
Protein: 8.3 g
VARIATION
- CINNAMON BRULEE: Add 2 cinnamon sticks to cream when infusing vanilla. Remove cinnamon after infusion.
- LIME AND COCONUT BRULEE: Add 4 large pieces of lime rind and 1/3 cup shredded coconut to cream when infusing vanilla. Strain cream through a fine sieve after infusing.
- LEMON AND BAY LEAF BRULEE: Add 4 pieces of lemon rind and 3 bay leaves to cream when infusing vanilla. Remove lemon rind and bay leaves after infusion.