Prep
15m
Cook
30m
Total
45m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 300 degrees F.
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For
1
M
I
113
g
Heavy cream
18
g
Granulated sugar
1
pinch
Salt
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Per Serving
Calories
516kcal
Fat
46g
Saturates
28g
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Cook along with all of our recipes
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Have a pot of boiling water ready. Before you start making this recipe, be sure to bring a pot of water to a boil so it's ready when it's time to bake the crème brûlée. Temper the egg mixture. To ensure the egg yolk is not cooked by the hot heavy cream, pour the heavy cream very slowly into the egg mixture while whisking simultaneously. Gradually cool the crème brûlée. With any custard it is essential to avoid any dramatic changes in temperature in order to prevent cracks. Once the crème brûlée is done baking, allow it to cool completely at room temperature before chilling the fridge for at least two hours or overnight. Wait to brûlée until just before serving. The caramelized sugar will turn liquid in the fridge, so be sure to wait to brûlée the sugar until just before serving.
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Prep
15m
Cook
30m
Total
45m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 300 degrees F.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
1
M
I
113
g
Heavy cream
18
g
Granulated sugar
1
pinch
Salt
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
516kcal
Fat
46g
Saturates
28g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Have a pot of boiling water ready. Before you start making this recipe, be sure to bring a pot of water to a boil so it's ready when it's time to bake the crème brûlée. Temper the egg mixture. To ensure the egg yolk is not cooked by the hot heavy cream, pour the heavy cream very slowly into the egg mixture while whisking simultaneously. Gradually cool the crème brûlée. With any custard it is essential to avoid any dramatic changes in temperature in order to prevent cracks. Once the crème brûlée is done baking, allow it to cool completely at room temperature before chilling the fridge for at least two hours or overnight. Wait to brûlée until just before serving. The caramelized sugar will turn liquid in the fridge, so be sure to wait to brûlée the sugar until just before serving.
Only visible to you
Made it?
Cancel
