Crème brûlée with fruit

  • Fullsteam Oven
  • Cooking cycle: P01S / S01 / Steaming
  • 50 min
  • Vege

Ingredients (serves 4)

  • Yolks 4 pcs.
  • White sugar 50 g
  • Vanilla stick 1 pcs.
  • Cream 30% or 36% 400 ml
  • Milk 150 ml
  • Brown sugar for caramelisation c. 100g


  • Mix egg yolks and sugar in a bowl with a whisk. Do not beat the eggs.
  • Cut a vanilla stick lengthwise, use a knife to take out the seeds, then put them in a pot.
  • Next, add cream and milk. Gently heat up the whole mixture and slowly pour it in a thin stream into the yolk and sugar mixture. Stir it with a whisk until sugar dissolves.
  • Place the crème brûlée moulds on an oven tray.
  • Pour the mixture through a sieve into the tins.
  • Pour water onto the baking tray so that the moulds are immersed in a water bath. Cover from the top with a second baking tray.
  • Steam the crème brûlée on the Steam / P01S cycle, remove from the oven and let it cool.
  • Place the moulds in the fridge, preferably for 24 hours.
  • Sprinkle each portion with an even layer of brown sugar and burn with a crème brûlée burner or place briefly in the oven on the grill function to make a classic crust.
  • Serve cold crème brûlée with mixed fruit.

Chef's suggestion:

We heat cream with milk so that the sugar dissolves more easily. Do not whisk or aerate egg yolks. Simply stir them in. You can replace the vanilla pod with half a teaspoon of natural extract or a packet of approx. 8g of real vanilla sugar.

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FullSteam oven