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Sausage Meatballs
Isabella

Crème Brûlée

This classic Crème Brûlée combines a crisp, caramelized sugar top with a smooth, creamy vanilla custard beneath. Elegant yet easy to make, it’s a timeless French dessert perfect for dinner parties or a cozy night in. With just a few ingredients, you’ll create that irresistible spoon-tapping moment of indulgence every time.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 6 hours
Servings: 4 ramekins
Course: Dessert
Cuisine: French
Calories: 340
Ingredients Method Notes

Ingredients
  

  • For the Meatballs and Sauce
  • ▢ 1 tbsp olive oil – for searing the meatballs until golden.
  • ▢ 700 g 1.4 lb sausages, cut into 1.5 cm (0.6 inch) bite-size pieces – use your favorite kind (pork, chicken, or beef). Keep the casing on for extra juiciness.
  • ▢ 2 garlic cloves finely chopped – adds depth and aroma.
  • ▢ ¾ cup chicken broth low sodium – enhances flavor and helps deglaze the pan. (You can also use water.)
  • ▢ 700 g 24 oz tomato passata – or smooth tomato sauce (like Hunt’s).
  • ▢ ½ tsp dried Italian herb mix – or use half oregano and half thyme.
  • ▢ ½ tsp kosher salt – adjust to taste.
  • ▢ ¼ tsp red pepper flakes optional – for a gentle kick of heat.
  • ▢ 1 fresh basil sprig – use the stem while simmering and save leaves for garnish.
  • For Serving
  • ▢ Freshly grated Parmesan cheese – for that savory finishing touch.
  • ▢ 350 g 12 oz pasta of your choice – or serve with polenta, mashed potatoes, or crusty bread.

Method
 

  1. Step 1: Infuse the Cream: Split the vanilla pod and scrape out the seeds. Add both seeds and pod to a saucepan with the cream. Gently simmer for 10 minutes over low heat, then remove from heat, cover, and let infuse for 1 hour. If using vanilla paste, skip the rest time and let cool until lukewarm.
  2. Step 2: Prepare the Ramekins and Oven: Preheat oven to 130°C / 265°F (120°C fan). Arrange four 150 ml ramekins in a deep baking dish tall enough to hold water halfway up their sides.
  3. Step 3: Whisk the Egg Yolks and Sugar: In a bowl, whisk egg yolks and sugar gently until just combined. Avoid overwhisking to prevent bubbles that can cause uneven texture.
  4. Step 4: Combine and Pour: Gradually pour the warm vanilla cream into the yolk mixture, stirring constantly until smooth. Divide the custard evenly among the ramekins.
  5. Step 5: Create a Water Bath: Pour boiling water into the baking dish until it reaches halfway up the ramekins. This gentle heat ensures even cooking and prevents curdling.
  6. Step 6: Bake the Custard: Bake for 35–40 minutes, or until the custard is set with a slight wobble in the center. Remove ramekins from the water bath and let cool to room temperature.
  7. Step 7: Chill: Refrigerate for at least 6 hours or overnight to fully set and achieve a silky texture.
  8. Step 8: Caramelize the Sugar: Sprinkle ½ tsp caster sugar over each chilled custard. Use a kitchen blow torch to melt and caramelize the sugar until golden and crisp. Alternatively, place under a preheated grill for 1 minute until amber. Cool briefly before serving.

Notes

Serving: Serve chilled, immediately after caramelizing the top. Add fresh berries or mint for garnish.
Storage: Keep refrigerated (without sugar topping) for up to 3 days. Caramelize just before serving.
Tips: For a richer flavor, replace a few tablespoons of cream with full-fat milk. Use fine sugar for even caramelization. Avoid overbaking — a gentle wobble means perfection.
Substitutions: Omit any liqueur for a non-alcoholic version; add citrus zest or coffee extract for variation.