I’m training for Dublin marathon and my body is burning sugar and naturally craving sugar 😅 While it’s not the best to feed your body with simple carbs regularly, a nice treat here and there doesn’t hurt.
Why crème brûlé among so many choices? Recently I bought these super nice ramekins, which are pretty useless apart from making crème brûlée, and I had to convince myself that I bought them for a valid reason.
So here we are, 50 min & 5 ingredients later, putting creme brûlée to chill on the fridge.
I know this recipe is a classic, but I love to play around with flavors. Try adding your favorite spices, cinnamon & cardamom are my top choices, rose water does magic as well, same does some cocoa powder.
No blowtorch, no problem. I don’t have one either, so I decided to top it with caramelized walnuts and it was such a good decision.
Serving size: 6 small portions
- 500 ml cream
- 4 egg yolks
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/3 cup chopped walnuts
- 3 tbsp sugar (for the caramel)
- Preheat the oven at 150 C (fan option).
- Have your ramekins ready and put them on a big deep baking pan.
- Pour the cream in a deep saucepan and warm it gently and slowly until lukewarm.
- While the cream is warming, add egg yolks, sugar and vanilla in a clean bowl and beat until light light and pale.
- Add the cream slowly to the egg mixture and keep mixing.
- Pour hot water in the pan where you put the ramekins, until it reaches 2/3 of the ramekins height.
- Pour the cream in the ramekins.
- Put the pan in the oven and cook for 35-45 min. Time may vary depending on your oven, ramekins size and material. Check your creme brûlée after 30 min to make sure you’re not overcooking it. When it’s ready, the cream is set but jiggles in the middle if you move it.
- Remove from the heat and let it cool.
- Meanwhile prepare the caramelized nuts.
- Add sugar in a shallow pan and cook in medium heat until it liquifies.
- Add nuts and mix well.
- Add the mixture in a dish covered with baking paper and let it cool completely.
- Break the caramel into small pieces. Considering chopping with a knife or using a food processor.
- Top the custard with the caramelized walnuts.
- Let sit in the fridge for at least 2 hours before serving.