This delicious Crème Brûlée recipe, inspired by Gordon Ramsay, is a simple yet indulgent treat. With its creamy custard base and crispy caramelized sugar top, it’s the perfect dessert for any occasion. Using common ingredients like heavy cream, eggs, and vanilla, you can easily create this classic, rich, and satisfying dessert at home.
Ingredients Needed:
- 480ml heavy whipping cream
- 5 large egg yolks
- 100g sugar plus extra for caramelizing
- 1 pinch fine sea salt
- 5ml vanilla extract or vanilla bean paste
How To Make Creme Brulee Recipe?
- Preheat the Oven: Preheat your oven to 150°C (300°F).
- Heat the Cream: Add the heavy cream and vanilla extract to a medium saucepan. Heat over medium heat, stirring often, until it begins to steam and is just about to simmer.
- Whisk the Egg Yolks and Sugar: In a medium bowl, whisk the egg yolks, sugar, and a pinch of salt until smooth and well combined.
- Combine the Hot Cream and Egg Mixture: Slowly pour the hot cream into the egg mixture while whisking constantly to prevent the eggs from scrambling.
- Strain the Mixture: Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout to remove any curdled bits.
- Prepare the Ramekins: Discard the contents of the strainer. Pour the custard mixture into six 120ml (4 oz) ramekins and arrange them in a 23x33cm (9×13 inch) baking dish.
- Add Water: Boil some water and carefully pour it into the baking dish until it reaches halfway up the sides of the ramekins.
- Bake the Custard: Bake in the preheated oven for 30-35 minutes, or until the centers are almost set but still have a slight jiggle.
- Cool and Chill: Remove the ramekins from the water bath and let them cool on a wire rack. Refrigerate for at least 2 hours, or up to 3 days.
- Caramelize the Sugar: Just before serving, sprinkle 7-10g (1½ to 2 teaspoons) of sugar evenly over the custard. Use a kitchen torch to caramelize the sugar, moving the torch in a circular motion until it turns a golden amber color.
Recipe Tips:
- Use Fresh Eggs: Fresh eggs make the custard smooth and tasty. Don’t use old eggs because they can make the custard lumpy.
- Add Hot Cream Slowly: Slowly add the hot cream to the eggs while mixing. This stops the eggs from cooking too fast and helps keep the custard smooth.
- Strain the Mixture: Strain the custard before baking to remove any lumps or bubbles. This makes it silky smooth.
- Don’t Overbake: Bake the crème brûlée until it’s almost set, but still a little jiggly. Overbaking can make it lumpy.
- Use a Torch for the Sugar: Use a kitchen torch to caramelize the sugar evenly. Move the torch around in circles to avoid burning one part.
How To Store Leftovers?
Let the leftover crème brûlée cool to room temperature. Then, cover it and store it in the fridge for up to 3 days.
Nutrition Facts:
- Calories: 230 kcal
- Total Fat: 23g
- Saturated Fat: 13g
- Cholesterol: 235mg
- Sodium: 30mg
- Potassium: 0mg
- Total Carbohydrate: 19g
- Dietary Fiber: 0g
- Sugars: 17g
- Protein: 4g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Mushroom Soup Recipe
- Gordon Ramsay Chocolate Cake Swiss Recipe
- Gordon Ramsay Chocolate Souffle Recipe
Gordon Ramsay Creme Brulee Recipe
Description
This delicious Crème Brûlée recipe, inspired by Gordon Ramsay, is a simple yet indulgent treat. With its creamy custard base and crispy caramelized sugar top, it’s the perfect dessert for any occasion. Using common ingredients like heavy cream, eggs, and vanilla, you can easily create this classic, rich, and satisfying dessert at home.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 150°C (300°F).
- Heat the Cream: Add the heavy cream and vanilla extract to a medium saucepan. Heat over medium heat, stirring often, until it begins to steam and is just about to simmer.
- Whisk the Egg Yolks and Sugar: In a medium bowl, whisk the egg yolks, sugar, and a pinch of salt until smooth and well combined.
- Combine the Hot Cream and Egg Mixture: Slowly pour the hot cream into the egg mixture while whisking constantly to prevent the eggs from scrambling.
- Strain the Mixture: Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout to remove any curdled bits.
- Prepare the Ramekins: Discard the contents of the strainer. Pour the custard mixture into six 120ml (4 oz) ramekins and arrange them in a 23x33cm (9×13 inch) baking dish.
- Add Water: Boil some water and carefully pour it into the baking dish until it reaches halfway up the sides of the ramekins.
- Bake the Custard: Bake in the preheated oven for 30-35 minutes, or until the centers are almost set but still have a slight jiggle.
- Cool and Chill: Remove the ramekins from the water bath and let them cool on a wire rack. Refrigerate for at least 2 hours, or up to 3 days.
- Caramelize the Sugar: Just before serving, sprinkle 7-10g (1½ to 2 teaspoons) of sugar evenly over the custard. Use a kitchen torch to caramelize the sugar, moving the torch in a circular motion until it turns a golden amber color.
Notes
- Use Fresh Eggs: Fresh eggs make the custard smooth and tasty. Don’t use old eggs because they can make the custard lumpy.
- Add Hot Cream Slowly: Slowly add the hot cream to the eggs while mixing. This stops the eggs from cooking too fast and helps keep the custard smooth.
- Strain the Mixture: Strain the custard before baking to remove any lumps or bubbles. This makes it silky smooth.
- Don’t Overbake: Bake the crème brûlée until it’s almost set, but still a little jiggly. Overbaking can make it lumpy.
- Use a Torch for the Sugar: Use a kitchen torch to caramelize the sugar evenly. Move the torch around in circles to avoid burning one part.
Gordon Ramsay Creme Brulee Recipe