Crème Brûlée

Cream, sugar, eggs, a torch. Then a little bit of enthusiasm and science.

Creation appears.

Transformation comes.

The way that science holds together a perfect creamy consistence and make it bear a thin layer of caramelized sugar. Is terrific. To not make it too sweet,I love to add some strawberries. It can be fresh ones on the top, or a bit of sauce at the bottom of the ramekin.

There are so many names for this dessert; crema catalana, creme anglaise, burnt creme… And I simply can´t find its origin. Might seem that is France, but it might be England or Spain. So is a mystery.

There also are so many different variations for it, from the flavor (vanilla,orange, chocolate) to the caramelization (with a torch, iron boiler, etc).

That´s my favorite part. So fast to do, but so delicate as well. Many people doesn’t really care about how to melt the sugar,but there is a specific moment when the torch is after melting it, is starting to caramelize the sugar, and a few seconds later, it burns it. Do not let it burn! When the golden color appears, and the delicious smell is there,  is time to stop.

But If you’d like to know how to actually prepare the creme, I’ll give you my recipe, is an oven baked version and serves 4 to 6 portions… so here I let you a short description for it.



1 egg

5egg yolks

120 g sugar

1/2tsp vanilla essence

500 ml cream

Extra sugar for caramelizing


preheat oven 150˚ C. Whisk the egg, yolks, sugar and vanilla together until thick and a bit pale. Boil the cream, then remove it from the heat and add it to the eggs (whisking constantly) to make the custard. Strain the custard and pour into the ramekins. Introduce the ramekins in a ‘bain-marie’ and put it into the oven for 30 minutes.

Let chill in the refrigerator. When is already cold, pour a bit of sugar in the top and, with a torch caramelize the sugar. As simple as that, you’ve just created a perfect Crème Brûlée.