Now you can start taking out the milk and the eggs, because today you are going to prepare creme brulee! You will see how delicious and delicate this typical French burnt cream turns out. Carmen, author of Tía Alia Recipes , gives you the recipe so that it turns out great!

Créme brûlée is a traditional French confectionery preparation , very similar to Catalan cream. Its name in Spanish is "burnt cream" and it is given by the fine layer of toasted brown sugar with which this dessert is finished and which gives it an absolutely wonderful crunchy touch.

It is a delicate dessert, but very simple to prepare . Perfect for lovers of egg-based sweets such as flan, custard, tocino de cielo and the like. The crème brûlée should be consumed very cold, although it can be torturous to wait the necessary time for it. But the contrast between the freshness of the cream and the warm caramelized layer on the surface is a real treat, well worth the wait.

Bérard olive wood spoon , set of two Emile Henry ramekins and Birkmann round cooling rack .

Ingredients (For 4 units)

  • 250ml whole milk
  • 250ml of liquid cream for cooking
  • 2 vanilla pods or, alternatively, 1 teaspoon of vanilla essence
  • 5 eggs S
  • 90g of white sugar
  • 50g of brown sugar


  1. Mix the milk and liquid cream and pour into a saucepan .
  2. With the help of a very sharp knife , cut the vanilla pods and scrape their interior and add it to the previous mixture. If we don't have pods, we add a teaspoon of vanilla essence or extract .
  3. Put the saucepan on the fire and bring to a boil. Turn off the heat and let stand for 30 or 40 minutes, enough time for the mixture to infuse with the vanilla and lower the temperature of the mixture.
  4. Preheat the oven to 100ºC degrees with heat up and down.
  5. We separate the yolks from the whites in two different bowls (you can help yourself with a yolk separator ). For this elaboration we only want the yolks, so we reserve the whites for another preparation.
  6. In a large bowl , beat the yolks together with the white sugar and add the tempered mixture of milk, cream and vanilla.
  7. We pass the mixture through a fine mesh strainer to filter well and that there are no lumps that spoil the final texture of the cream.
  8. We fill four containers for crème brûlée Emile Henry and put it in the oven where we cook it for an hour and a half.
  9. We check the cooking by moving the containers and making sure that they do not tremble in the center. Remove from the oven and let cool on a metal rack . When it reaches room temperature, put the containers in the fridge and chill for about 2 or 3 hours.
  10. At the time of consumption, sprinkle with brown sugar and caramelize with a kitchen torch or under the oven grill.

Birkmann round cooling rack , Bérard olive wood spoon , set of two Emile Henry ramekins and Le Creuset ceramic ramekin .


Yvette said:

Buenos días, ¿se puede sustituir la nata por leche y el azúcar blanco por azúcar moreno?

Marisabel said:

No menciona Maizena o fecula de maiz, no lleva o se les olvidó anotar?

Leave a comment