Crème Brûlée

14 Reviews
100% would make this recipe again

Also known as "crema catalana", it is a chilled custard base topped with a caramelized sugar topping.

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Preparation : 10 min Cooking : 30 min Standing : 2 h
410 calories/serving

Ingredients

butter, unsalted, to grease the custard dishes
2 egg yolks
2 1/2 tbsp sugar 30 g
2/3 cup whipping cream 35% 170 mL
2 tsp brown sugar 8 g

Before you start

Most "crème brûlée" recipes call for a "bain-marie"; mine does not, but make sure the oven temperature is not higher than 160°C/325°F.

Choose 2/3 cup custard dishes, shallow (2 cm) and with a large diameter (14 cm) to increase the caramelized area.

Method

  1. Preheat the oven to 160°C/325°F. Lightly butter the custard dishes.
  2. Separate the egg whites and yolks. Set the whites aside in a glass jar with a lid and put them in the refrigerator or freezer for a future use.
  3. Put the yolks in a bowl, add the sugar and mix well. Stir in the cream, mix, then divide the custard among the dishes. Bake in the centre of the oven for 30 min. Check with a toothpick or knife to see if it is cooked through. When done, take the dishes out of the oven and chill them in the refrigerator at least 2 h.
  4. Just before serving, preheat the broiler.
  5. Sprinkle the brown sugar evenly over each custard, put the dishes in the oven as close as possible to the upper element (about 3 cm) and cook a couple minutes until the tops have caramelized to a golden brown colour.
  6. Serve right away.

Observations

The custards can be chilled, covered with a sheet of plastic wrap, and kept up to 3 days. Before serving, very gently blot the top surfaces with paper towels before sprinkling with the sugar and caramelizing.

Nutrition Facts Table

per 1 serving (120 g)

Amount

% Daily Value

Calories

410

Fat

35 g

54 %

Saturated 20.1 g
+ Trans 0 g

100 %

Cholesterol

320 mg

Sodium

40 mg

2 %

Carbohydrate

21 g

7 %

Fibre

0 g

0 %

Sugars

19 g

Net Carbs

21 g

Protein

5 g

Vitamin A

38 %

Vitamin C

1 %

Calcium

8 %

Iron

5 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives ½
Fats 6
Other Foods 1 ½
More info
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14 Reviews (14 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Dairy | Eggs | Desserts | High Vitamin D | Bake | Spanish/Portuguese | French

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