Crème Brûlée

Total time: 55m
Preparation Time: 55m

For 4 people

Nutritional Information

Contains 449 Kcal, 8g Protein, 31g Carbohydrates, 33g Fat


  • Cream
  • 3 dl milk
  • 1 vanilla pod
  • 5 egg yolk
  • 2.5 dl full fat cream
  • 50 g sugar
  • Sugar Crust
  • 50 g sugar
  • Utensils
  • Für 4 ofenfeste Förmchen von je ca. 2 1/2 dl

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  • Cream

    Cut open the vanilla pod lengthways, scrape out the seeds, combine with the milk and cream, bring to the boil. Remove the pan from the heat, cover and allow to infuse for approx. 10 mins. Strain, return to the pan, heat gently. Beat together the egg yolks and sugar in a bowl using the whisk on a hand mixer until the mixture becomes lighter in colour. Pour in the hot milk/cream while stirring, transfer the mixture to the greased ramekins, cover with foil. Place the ramekins on a cloth in an ovenproof dish. Pour boiling water into the dish to 2/3 the height of the ramekins. Bake for approx. 35 mins. in the centre of an oven preheated to 250°C. Remove the ramekins from the oven and allow to cool.
  • Sugar Crust

    Sprinkle the sugar over the crème and caramelize under a grill preheated to 250-300°C for approx. 4 mins., leave to cool.
  • Tipp:

    die Zuckerkruste kann auch mit dem Bunsenbrenner caramelisiert werden.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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