Crème Brûlée Custard by @ravneeteats

35 min
Hard

4 servings

🍮

1

Gelatine Leaf

🥛

200 ml

Double Cream

🥛

150 ml

Whole Milk

🌿

1 pod

Vanilla Pod

🍬

85 g

Caster Sugar

🥚

60 g

Egg Yolks

Preparation Steps

  1. Step 1/12

    Place the gelatine leaf in a bowl and cover it with cold water. Leave it to soften for 5 minutes.

    gelatine leaf
    cold water
    🥣mixing bowl

  2. Step 2/12

    Split the vanilla pod lengthways. Scrape out the seeds with the tip of a knife.

    vanilla pod

  3. Step 3/12

    Put the caster sugar into a dry frying pan. Heat over medium heat until the sugar melts into an amber caramel, adding the sugar gradually if necessary.

    caster sugar
    🍳frying pan

  4. Step 4/12

    Slowly pour the double cream and whole milk into the caramel while stirring carefully. Add the vanilla pod and scraped seeds.

    double cream
    whole milk
    vanilla pod
    🍳frying pan
    🥛measuring jug
    🥄silicone spatula

  5. Step 5/12

    Bring the caramel cream mixture to a gentle simmer. Stir until all hardened caramel has dissolved completely.

    double cream
    whole milk
    caster sugar
    🍳frying pan
    🥄silicone spatula

  6. Step 6/12

    Place the egg yolks in a clean mixing bowl. Whisk briefly until smooth.

    egg yolks
    🥣mixing bowl
    🥄whisk

  7. Step 7/12

    Gradually pour the warm caramel cream over the egg yolks while whisking continuously. Whisk until the custard base is evenly combined.

    egg yolks
    double cream
    whole milk
    caster sugar
    🥣mixing bowl
    🥄whisk

  8. Step 8/12

    Pour the custard base into the saucepan. Cook over low heat, stirring continuously with a silicone spatula.

    egg yolks
    double cream
    whole milk
    caster sugar
    🍲saucepan
    🥄silicone spatula

  9. Step 9/12

    Continue cooking until the custard coats the back of the spatula. Remove the saucepan from the heat before it boils.

    egg yolks
    double cream
    whole milk
    🍲saucepan
    🥄silicone spatula

  10. Step 10/12

    Lift the softened gelatine leaf from the water and squeeze out excess water. Stir it into the hot custard until fully dissolved.

    gelatine leaf
    🍲saucepan
    🥄silicone spatula

  11. Step 11/12

    Remove the vanilla pod and strain the custard through a fine sieve. Divide the smooth custard evenly among 3 to 4 ramekins.

    🔍fine sieve
    🍮ramekin
    🍲saucepan

  12. Step 12/12

    Let the filled ramekins cool to room temperature. Refrigerate for at least 4 hours until the custard is chilled and set.

    🍮ramekin

Composition

Ingredients

Types

Gelling Agent, Dairy, Flavoring, Spices, Sweetener, Eggs

Ingredients

Gelatine leaf, Double cream, Whole milk, Vanilla pod, Caster sugar, Egg yolks

Allergens

Milk, Egg

Dietetics

Dietary regimen

Vegetarian, Gluten-Free

Calories

308 kcal

Macro nutrients

Protein: 4.5g, Carbohydrates: 27.2g, Sugars: 26.8g, Fat: 21.5g, Saturated Fat: 13.1g, Fiber: 0g

Nutritional Information

Minerals

Calcium: 132mg, Phosphorus: 119mg, Potassium: 164mg, Sodium: 45mg

Vitamins

Vitamin A: 283µg, Vitamin D: 1.6µg, Vitamin B12: 0.7µg, Riboflavin: 0.2mg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

measuring jug, kitchen scale, mixing bowl, frying pan, saucepan, whisk, silicone spatula, fine sieve, ramekin

Appliances

hob, refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Dinner Party, Celebration, Holiday, Date Night, Afternoon Tea

Origin

Source

Platform

instagram

Original Creator

@ravneeteats

Origin

Cuisine

French, British

Geographic

France, Europe

Various

Aspect

Texture

Silky, Creamy, Smooth, Set, Spoonable

Flavors

Caramel, Vanilla, Sweet, Rich, Milky, Buttery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Cool completely before refrigerating,Do not leave dairy custard out longer than 2 hours), fridge : 3 days (Cover each ramekin tightly,Store at 4°C or below,Keep away from strong-smelling foods), freezer : 1 month (Freeze in airtight containers,Texture may become less smooth after thawing,Thaw overnight in the refrigerator)