Crème brûlée

Prepared 0 of 6 steps

1. 01

   Prepare the ramekins and oven

   Heat the oven to 150 °C. Set 6 shallow, ovenproof ramekins of about 150 ml in a deep roasting tin. Separately heat water for the bath; it is not part of the custard.

2. 02

   Heat the cream

   Heat cream and vanilla until steaming, just below boiling, with tiny bubbles at the sides. Gently mix yolks, 90 g sugar and salt separately without whipping fluffy.

3. 03

   Temper without curdling

   Pour a little hot cream into the yolks in a thin stream, stirring continuously. Add the rest and strain. Remove surface foam to avoid a coarse, bubbly skin after baking.

4. 04

   Bake in a water bath

   Divide custard between ramekins. Carefully pour hot water into the larger tin halfway up their sides. Bake for 35–45 minutes until edges set and the centre trembles as one mass rather than splashing.

5. 05

   Chill completely

   The centre should reach about 80 °C without boiling. Remove ramekins from water and cool on a rack, then cover and refrigerate for at least 4 hours. Do not caramelise warm custard.

6. 06

   Make the crisp topping

   Just before serving, dry the surface if needed and spread remaining 45 g sugar thinly. Melt with a culinary torch, keeping the flame moving until amber. Let harden for 1–2 minutes. No berries or mint are added.