Crème brûlée
============ 2026-06-30


Inspired by: La Crème Brûlée

Note: You will need a small kitchen torch or, failing that, a quick turn under the broiler when serving. Philou suggests 110°C for the oven. I tried it, and several others commented on his video as well, and for us, the crème brûlée never set. With 110°C CT, it works. A LITTLE OVERCOOKED?

Serves 6 [Serves 3]

Ingredients:
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6 egg yolks        [3-4]
75g caster sugar   [40g]
50ml whole milk    [3cl]
500ml double cream [30cl]
1 tbsp. 1 teaspoon natural vanilla extract (optional) [1-]
50 g brown sugar   [enough]

Preparation:
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Preheat oven to 110°C (225°F) CT (fan assisted oven).
In a bowl, combine egg yolks and sugar.
Beat until pale, then add the milk and cream.
Mix well, then pour the mixture into ramekins using a ladle.

Place the ramekins on a baking sheet, add about 1 liter of water, and bake for about 1 hour.
The center should be slightly wobbly and the edges firmer.

Let cool and refrigerate overnight.

When ready to serve, sprinkle brown sugar over the entire surface, then caramelize with a kitchen torch.