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Creme brulèe

17/11/2023

Here is the classic recipe for Crème Brûlée, enriched with a small Italian touch.

Ingredients

  • 250 ml of fresh cream
  • 60 g of granulated sugar, plus a little extra for caramelization
  • 5 egg yolks
  • 1 vanilla pod (or alternatively, 1 teaspoon of vanilla extract)
  • Orange zest (an Italian touch to add flavor)

Preparation

  1. Preheat the oven to 150 °C.
  2. In a saucepan, pour the cream and add the vanilla pod split lengthwise (if you are using vanilla extract, you can add it later). Bring almost to a boil, then turn off the heat and let the vanilla infuse for a few minutes. If using the extract, add it now to the hot cream.
  3. In a bowl, whisk the yolks with the sugar until the mixture is light and frothy.
  4. Remove the vanilla pod from the cream (if used, scrape out the seeds and add them back into the cream), then strain it onto the beaten yolks, stirring continuously.
  5. Grate some orange zest into the cream to give that citrusy Italian touch.
  6. Strain the mixture through a sieve into a jug to remove any lumps and the orange zest.
  7. Divide the mixture into Crème Brûlée ramekins.
  8. Place the ramekins in a baking dish and fill the dish with hot water up to halfway up the height of the ramekins.
  9. Bake in a water bath in the preheated oven for about 40-45 minutes, or until the cream is just set but still wobbly in the center.
  10. Let the creams cool to room temperature and then refrigerate for at least 2 hours.
  11. Before serving, sprinkle a thin layer of granulated sugar evenly over the surface of each crème brûlée, then caramelize the sugar with a kitchen torch until a golden and crispy crust forms.

Trivia

In the name “Crème Brûlée,” the main feature of this dessert is hidden: a “burnt cream,” that is the caramelized surface that deliciously shatters under the blow of a spoon. This sweet dish has ancient origins and is claimed by French, English, and Spanish cuisines, but as with every classic recipe, each country, including Italy, has made its variations over time. The addition of orange zest is an example of how we can give a Mediterranean twist to this quintessentially French dessert.

Creme brulèe