The plating guide
Crème Brûlée
Crème Brûlée is a French dessert of smooth vanilla custard beneath a crisp caramelised sugar crust. Choose a garnish to see the variation.
In the ramekin
For one serving, finished in its ramekin.
- Ramekin
- 1The baking and serving dish.
- Baked vanilla custard
- 150 mLBaked to Just set, with a gentle wobble.
- Caster sugar
- 5 gOne topping, torched to Golden caramel.
- Garnish
- None
How to finish
Start with baked custard. Add the sugar and torch on a prep counter.
Choose the serving dish
Use a Ramekin containing 150 mL vanilla custard baked to Just set.
Add the sugar
Right-click the ramekin once with an open deli of plain caster sugar. This adds exactly 5 g; extra clicks do not add more.
Caramelise the top
Hold right-click on the sugared ramekin with a Blowtorch. Release at Golden caramel, about 5 seconds of continuous torching. Watch the state: it reaches Burnt caramel at about 9 seconds.
Pick up the finished dessert
Right-click the ramekin with an empty hand to collect it.