Crème Brûlée
First documented in France in 1691. The blowtorch is a 20th-century invention — historically the crust was made with a red-hot iron.
Classic vanilla custard with a shatteringly crispy caramel top — the definitive French dessert. Served ice cold with a crust so hard it cracks like glass.
Ingredients
Method
Heat cream with vanilla until just steaming. Whisk yolks and sugar until pale.
Pour cream over yolks slowly, whisking. Strain into ramekins.
Bake in water bath at 150°C for 35-40 minutes until just set.
Refrigerate. Sprinkle sugar and blowtorch until dark amber.
The caramel must be genuinely dark — pale caramel is soft rather than glass-like.
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