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Crème Brûlée (French Vanilla Custard)
Saved
& edited by
@aannmiller
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Prep Time
10m
Cook Time
40m
Total Time
50m
Ingredients
Steps
Nutrition Facts
Ingredients
Servings:
4
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Toffee Topping
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories99kcal4%
-
Fat9g0%
-
Saturated Fat5g0%
-
Carbohydrates2g0%
-
Fiber0g0%
-
Sugar2g0%
-
Protein1g0%
-
Cholesterol101mg5%
-
Sodium16mg0%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Cream:
Australia: This recipe calls for pure cream. Thickened cream also works, but pure cream will give a cleaner, more refined mouthfeel (in my opinion). Light cream does work too but it lacks the richness; US: Use heavy cream.
2. Vanilla – It’s most authentic to use a vanilla pod but you could use vanilla bean paste. You really want those little black vanilla seeds visible for the true experience!!
3.Leftover egg whites–Here’s my listof what I do with them and all my egg white recipes can be foundin this recipe collection.
4. Recipe source – Adapted in part from the Creme Brûlée recipe from Manu Fiedel’s French Kitchen cookbook.
5. Nutrition – Never mind the nutrition. This is worth it! 🙂
Australia: This recipe calls for pure cream. Thickened cream also works, but pure cream will give a cleaner, more refined mouthfeel (in my opinion). Light cream does work too but it lacks the richness; US: Use heavy cream.
2. Vanilla – It’s most authentic to use a vanilla pod but you could use vanilla bean paste. You really want those little black vanilla seeds visible for the true experience!!
3.Leftover egg whites–Here’s my listof what I do with them and all my egg white recipes can be foundin this recipe collection.
4. Recipe source – Adapted in part from the Creme Brûlée recipe from Manu Fiedel’s French Kitchen cookbook.
5. Nutrition – Never mind the nutrition. This is worth it! 🙂