So here’s the thing. In 2018 I was on the Swedish bake off show – its the Swedish version of the well known Great British Bake Off .. and well I didn’t win but I came just over half way, which for a first time hobby baker, I was really happy about! So the final episode I was on, I baked creme brûlée. I over baked it which made it to be my last day on the show. Nevertheless, since then I have become better and better at baking, perfecting a lot of different bakes; but never really got the courage to attempt the creme brûlée! Until now – and my oh my am I happy with the results! I chose to go with a plain vanilla flavour, just to make sure Ive got the brûlée down! 😉
Here’s how you bake it!
- 480 ml (2 cups) heavy cream
- 1 vanilla bean, split lengthwise, or 1 teaspoon good vanilla extract
- ⅛ teaspoon salt
- 5 egg yolks
- 100g (½ cup) sugar, more for topping
Set your oven to 100C (212F).
In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now)
In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir.
Pour into four ramekins and place ramekins in a baking dish; fill the dish with boiling water halfway up to the sides of the ramekins. Bake for 30 to 40 minutes, or until centers are barely set and there is a wobble. Cool completely.
Refrigerate for several hours (roughly 5-6 hours will do but best is if you leave it over night).When ready to serve, top each one with about a teaspoon of sugar in a thin layer.
Place ramekins in the oven at the very top with the broiler/grill on at 200C (350F) but making sure the ramekins are roughly 2 to 3 inches from heat on top. Cook until sugar melts and browns or even blackens a bit (tastier when they are blackened a bit in my opinion!) about 5 minutes. Place into fridge until ready to serve. Serve within two hours. I added some edible flowers as decorations on top.