Here’s all you need to make Crème Brûlée:Ĭream – Heavy / thickened or pure cream works just fine here. I can’t – I can only say it with an awful Aussie drawl!) What goes in Crème Brûlée Bonus points if you can do the guttural French accent. How to pronounce Crème Brûlée: krem broo-lay. “Wait, that’s it?”, I hear you exclaim incredulously. Sprinkle with sugar and finally blast with blowtorch or stick it under a screaming hot grill to form the toffee topping.
Infuse cream with vanilla (10 minute simmer, and stand for 1 hour) I think you too will be so surprised how easy Crème Brûlée is! No fancy gadgets needed (I’ll get to the toffee topping later :-)) and just 4 simple steps: I will never forget the first time I made Crème Brûlée because I was floored by how easy it was. I think I just assumed that something that looks and tastes so incredible, and appears on the menus of great restaurants would be really hard to make! It’s an excellent make-ahead dessert for an elegant dinner party, yet easy enough to whip up for dinner tonight.Īnd no, you don’t even need a blow torch to make the toffee topping! Crème Brûlée This is French chic personified in a dessert – classy but not stuffy, and oh-so-effortless! It takes just 4 simple ingredients: cream, egg yolks, sugar and vanilla.
Here is a classic Crème Brûlée with a silky, smooth and rich custard topped with a thin pane of crunchy toffee.
