Crème brûlée

Total time: 2hr 15m
Preparation Time: 15m

For 2 people

Nutritional Information

Contains 424 Kcal, 9g Protein, 40g Carbohydrates, 25g Fat


  • To prepare the caramel
  • 2 tbsp sugar
  • 0.5 tbsp water
  • 1 dl milk
  • To make the custard
  • 1 tbsp sugar
  • 1.5 dl milk
  • 1 tbsp cornflour
  • 1 fresh eggs
  • To serve
  • 1 tbsp sugar
  • 1 dl cream, whipped until stiff
  • 0.5 lemons, use only the juice
  • 100 g strawberries, cut into pieces

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  • To prepare the caramel

    Bring the sugar and water to the boil in a wide-bottomed pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until the sugar darkens to a hazelnut-brown caramel. Pour in the milk, dissolve the caramel.
  • To make the custard

    Beat the milk with all the other ingredients up to and including the egg, pour into the caramel while continuing to whisk, bring to the boil over a medium heat, whisking continuously. Remove the pan from the heat, whisk for a further 2 mins., returning the pan to the hob a few times until the mixture thickens and turns creamy. Pour the custard into a bowl through a sieve, place a sheet of cling film over the custard to prevent a skin from forming Leave the custard to cool, then refrigerate for approx. 2 hrs.
  • To serve

    Carefully fold the whipped cream into the custard. Place the strawberries in a bowl, mix with the sugar and lemon juice, scatter on top.

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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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