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Crème brûlée


5 minutes


1 hour


4 servings

Crème brûlée
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500 ml (2 cups) 35% cooking cream

5 ml (1 tsp.) vanilla extract

4 egg yolks (large)

125 ml (1/2 cup) granulated sugar

30 ml (2 tbsp.) almond liqueur

Field berries (your choice of strawberries, raspberries, blackberries, blueberries) for garnish


  1. Preheat the oven to 150°C (300°F).
  2. In a saucepan, heat the cream and the vanilla extract over medium heat.
  3. Remove from the heat just before it begins to boil.
  4. Set aside.
  5. In a bowl, use a whisk to beat the egg yolks with half the sugar until pale and the sugar is completely dissolved.
  6. Gradually add the hot cream, stirring constantly. Add the almond liqueur and stir well.
  7. Pour the mixture into 4 mini-casseroles.
  8. Place the mini-casseroles in a pan, about 8 cm (3 in.) deep.
  9. Add hot water up to 3/4 of the height of the mini-casseroles.
  10. Bake in the oven for 1 hour.
  11. Remove from the oven and let cool for about 20 minutes, leaving the mini-casseroles in the pan with water.
  12. Refrigerate, uncovered, for a minimum of 4 hours or overnight.
  13. To serve, sprinkle the crème brûlée with the remaining sugar.
  14. With a crème brûlée iron or torch, caramelize the sugar.
  15. You may also caramelize them in the oven under the broiler by first placing the mini-casseroles in a pan of ice water.
  16. Garnish with your choice of berries.
  17. Serve immediately.

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