France

Crème brûlée

Silky vanilla custard under a sheet of caramel glass. The crack of the spoon is the whole point.

70 minTime

5 gProtein each

mildSpice

Make it your way

Grandma's wayVanilla, cream, yolks and a torched sugar top.

The original

482kcalsame

5 gproteinsame

0 gfibresame

70minutessame

Crème brûlée.

Per serving, worked out from the ingredient table.

Fresh cream (thickened cream, heavy cream)1⅔ cups

Egg yolk5 yolks

Sugar¼ cup in the custard, 4 tsp for the tops

Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp, or seeds of 1 vanilla pod

5 steps

1Warm the cream with the vanilla until steaming, not boiling.
2Whisk the yolks with 60 g sugar until pale, then slowly whisk in the warm cream. Strain.
3Pour into 4 ramekins set in a deep tray. Pour hot water around them to come halfway up. Bake at 150 C.
4Cool, then chill at least 4 hours.
5Sprinkle each with a thin even layer of sugar and caramelise with a blowtorch or under a very hot grill.

Serve it like this

Serve in the ramekin on a small plate with a teaspoon, sugar top freshly torched. A few berries alongside if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.