Description
Creamy, silky-smooth French vanilla custard is paired with a delicious, crunchy caramelized sugar top. Crème Brûlée is really simple and luscious, and by adding in a little bit of sparkling wine, it is sure to become a new favourite recipe.
Ingredients
Scale
- 200 ml heavy cream
- 3 egg yolks
- 50 g granulated sugar
- 1 tsp vanilla sugar – or 1 vanilla bean
- 75 ml non-alcoholic Rosé – I used Rimuss, a Swiss non-alcoholic sparkling wine
- Granulated sugar for caramelizing
Instructions
- Preheat the oven to 150°C non-fan-assisted. Boil about 1.5 litres of water in a big pot. Place the ramekins in a large, deep baking pan.
- In another pot, heat the cream and Rimuss Rosé until just boiling. Add the vanilla and two tablespoons of the 50 g of sugar. As soon as the mixture begins to bubble slightly, turn the heat down and leave pot on the hot stove, stirring every few minutes.
- Whilst the cream mixture is simmering, beat the egg yolks for about 2 minutes on medium-high speed in a bowl until foamy. Slowly add the sugar and whisk for another 3-5 minutes until the mixture is light and fluffy.
- Continue to mix the egg yolk-sugar mixture on low speed. Pour approx. 5-7 tablespoons of the warm cream mixture into the whisking egg yolk mixture to temper the egg yolks. This step is important, otherwise the egg yolks will be cooked/scrambled.
- As soon as the temperature of the egg yolk mixture is warmer, pour in the whole cream mixture and continue stirring briefly in the bowl.
- Pour the finished crème brûlée mixture through a sieve into a large measuring cup and then evenly pour into the ramekins. Slowly pour the boiling water into the large baking pan to create a water-bath – be careful that no water gets into the crème brûlée ramekins!
- Carefully place the large baking pan in the oven and bake for about 35-40 minutes.
- The crème brûlée is ready when you can shake the ramekin slightly and the surface jiggles a little bit. If the crème is still runny, bake for another 10 minutes. (If the crème is still runny/watery after 50 minutes of baking, water probably got into the crème. Unfortunately, you can’t save it – the crème brûlée is curdled).
- After baking, remove the ramekins from the water-bath and let them stand at room temperature for about 10 minutes. Then put them in the fridge for at least two hours.
- Take the ramekins out of the fridge and sprinkle about one tablespoon of granulated sugar on each crème brûlée. The sugar layer should be thin and even.
- Caramelize the sugar with a blowtorch until it melts and turns golden brown. First the sugar liquefies and then it hardens.
If the caramel layer is not hard or thick enough, sprinkle some more granulated sugar on top and caramelise again. - The Crème Brûlée with sparkling wine should be enjoyed cold!
Notes
- Crème Brûlée can be prepared 1-3 days in advance. Do not caramelize the surface until the day of eating!
- You must be very careful when baking the Crème Brûlée in the water-bath. Water must not get into the crème!
- You must also temper the egg yolk mixture very carefully. Slowly pour the cream mixture into the whisking eggs!
