Vanilla Pod Crème Brûlée with Demerara Crust
By Joe
Source: BBC Good Food — Michel Roux Jr, Vanilla crème brûlée.
A vanilla crème brûlée recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Heat oven to 140C/120C fan/gas 1. Set the cream, milk and vanilla pod in a pan and heat to boiling point.
- 2
Mix. Put a lid on and leave to infuse for 10 mins. Beat the egg yolks and 3 tbsp of sugar together till pale and thick.
- 3
Mix (2). Tip in the vanilla extract plus tip the boiling cream onto the mixture. Mix well, next pour into two ramekins.
- 4
Bake (2). Put the ramekins in a bain marie plus heat in the oven for around 40 mins or till only just set. Leave till it is cold.
- 5
Step 5. Heat the grill. Scatter the cold brûlée using a thin, even layer of sugar, plus caramelise under the very hot grill (or use one blowtorch).
- 6
Finish. Repeat a number of times till you have a golden crackling topping. Leave till it is cold plus offer within 2 hrs using warm almond puff pastry sticks (see below).
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low salt: 0.11 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 101 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
9.6 g per serving
19.2 % of the 50 g daily maximum · 38.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 327 kcal |
| Protein | 5.8 g |
| Carbohydrate | 13 g |
| of which sugars | 12.5 g |
| of which free sugars | 9.6 g |
| Fat | 28.3 g |
| of which saturates | 16.6 g |
| Fibre | 0 g |
| Salt | 0.11 g |
Protein per 100 kcal
1.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
