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Crème brûlée

Creme brulee

French, Spanish and English compete for the origin of the crème brûlée, but the first written historical reference is French in one famous cook book in 1691, "The Royal and Bourgeois Cook". Passing through Perpignan, Chef François Massialot notes the interesting recipes of the regions that he crosses, which doubtlessly include that of the Catalan cream. To warm up a cold cream served to little Philippe d'Orleans (the future Regent), he uses an iron on the cover of sugar ... which caramelises: he has just invented crème brûlée.

Ingredients (Serve 6)

- 500ml of fresh cream

- 100g of white/caster sugar

- 6 egg yolks

- 6 tablepoons of raw sugar

- 1 vanilla bean


- Preheat oven to 160 ° C

- Cut the vanilla bean in half to extract the seeds

- Heat the cream over low heat with the pod and let infuse

- Beat the yolks and the sugar + the vanilla seeds vigorously to obtain a foamy mixture

- Pour gradually the warmed and filtered cream onto the mixture yolks / sugar by mixing continuously

- Place the cream in the ramekins, and put to cook in the bain marie 30 to 35 minutes. The cream must wobble like a flan.

- Remove from the oven, put the cream in the fridge (minimum 4 hours)

- Pour a layer of raw sugar on top and let caramelize with your torch.

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