Theme
🌐Translate
⋯
Crème Brûlée – so gelingt es dir garantiert!
By Anna-Lena Zwar – Redakteurin & Backfee · einfachbacken.de
4 Portionen
50 min + 2 hrs chill
Klassisches französisches Dessert mit cremiger Vanillecreme und knuspriger Zuckerkruste.
| prepPreheat oven to 150°C / 302°F (convection: 130°C / 266°F) | ||||||
| prepPlace four 125 ml ramekins in a large baking dish | ||||||
| 1 Vanilleschote | Scrape vanilla pod, infuse milk 5 min | Add cream, gently heat milk mixture | Stir yolk mix into milk mixture | Fill ramekins, bake in water bath 150°C / 302°F, 40–50 min | Cool completely, chill 2 hrs minimum | Sprinkle sugar, torch until caramelized |
| 200 ml Milch (3,5% Fett) | ||||||
| 250 g Sahne | ||||||
| 4 Eigelb (Gr. M) | Whisk egg yolks with sugar, cremig 2 min | |||||
| 70 g Zucker | ||||||
| 60 g brauner Zucker zum Karamellisieren | ||||||
Read left to right — each column combines what's behind it.
🛒 Shopping list6 items
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free