Creme Brulee

5 from 2 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 229 kcal


  • 1 piece Vanilla pod
  • 150 Milliliters Milk
  • 200 g Whipped cream
  • 3 piece Egg yolk
  • 30 g Sugar
  • 4 teaspoon Brown sugar
  • 12 piece Fresh raspberries
  • Lemon balm fresh


  • Scrape out the vanilla pod. Put the vanilla pulp and pod in a saucepan with the milk. Bring to the boil briefly, remove from the heat and let stand covered for 15 minutes. Remove the vanilla pod. Add the whipped cream and heat everything up again.
  • Mix the egg yolks with the sugar until very creamy. Gradually pour in the cream milk while stirring.
  • Preheat the oven to 140 degrees (top and bottom heat). Fill a deep baking sheet or baking dish about halfway with hot water. Pour the mixture into 4 refractory molds (approx. 125 ml content) and carefully place in the water bath (should be about two thirds in the water). Place in the oven and let set for about 45 minutes.
  • Take out of the oven, let cool down briefly and then chill in the refrigerator for approx. 2 to 3 hours (or overnight). Just before serving, sprinkle with the brown sugar and carefully melt the sugar with a flambé until a light brown crust is formed.
  • Garnish as you wish ... and let it taste good 😉


Serving: 100gCalories: 229kcalCarbohydrates: 19.9gProtein: 2.3gFat: 15.7g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

LowCarb Eggplant Lentil Lasagna

Sliced ​​Zurich Style