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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":412,"emoji":419,"intro":420,"story":421,"storage":422,"whyThis":423,"equipment":428,"nutrition":433,"serveWith":439,"variations":441,"ingredients":451,"instructions":478,"pronunciation":511,"substitutions":512,"slug":525,"title":526,"shortTitle":527,"nativeName":528,"countrySlug":529,"baseServings":464,"prepMinutes":530,"cookMinutes":531,"restMinutes":532,"difficulty":533,"course":534,"diet":536,"mainIngredients":539,"images":540,"keywords":550,"publishedAt":558,"updatedAt":558,"authorSlug":559,"summary":560,"localeSlug":525,"alternates":561},[394,397,400,403,406,409],{"answer":395,"question":396},"It was taken past the point where egg yolk sets and into the point where it curdles, which is a difference of only a few degrees. The usual causes are an oven that runs hot, boiling water in the bath, or baking until the centre is firm instead of pulling it while it still wobbles. Bake at 150 °C with warm water in the tin and check twenty minutes before you think it is ready.","Why did my custard turn grainy or scrambled?",{"answer":398,"question":399},"Yes, under a very hot grill, with two compromises. Set the oven grill to maximum and let it preheat for a full ten minutes, sit the sugared ramekins in a tray packed with ice, and put them as close to the element as they will go for two to four minutes. The ice keeps the custard cold while the top burns. The crust will be less even than a torched one and the top few millimetres of custard will warm slightly, but it works.","Can I make crème brûlée without a blowtorch?",{"answer":401,"question":402},"Tap the side of a ramekin. The outer two-thirds should be set and the centre should move as one soft mass, like set jelly, in a single slow wobble. If a liquid ripple travels across the middle it needs longer; if nothing moves at all it is already overbaked. It will firm up considerably as it chills.","How do I know when the custard is baked?",{"answer":404,"question":405},"Either the custard surface was wet when you sugared it, or too much time passed between torching and serving. Blot the chilled surface with kitchen paper, dust on a thin even layer of sugar and tip out the excess, then torch and serve within a few minutes. A thick pile of sugar also melts into syrup before it can caramelise all the way through.","Why is my sugar topping soft and syrupy instead of crisp?",{"answer":407,"question":408},"Crème brûlée is made with cream and egg yolks, set in the oven in a water bath, and flavoured with vanilla. Crema catalana is made with milk, thickened with cornflour or starch on the stovetop, and flavoured with citrus peel and cinnamon. Both are chilled and finished with burnt sugar, but the Catalan version is lighter, less rich and noticeably more aromatic.","What is the difference between crème brûlée and crema catalana?",{"answer":410,"question":411},"You can, but it will not be crème brûlée. Egg whites set firmer and at a lower temperature, so the custard turns springy and slightly rubbery rather than pourable-soft, and it takes on a faint boiled-egg smell. Save the whites for meringues or financiers and keep the yolks for this.","Can I use whole eggs instead of just yolks?",[413,414,415,416,417,418],"Whisk the yolks and sugar only until smooth — about thirty seconds. Whipping air into them puts foam on top that bakes into a pitted, spongy skin.","Strain the custard through a fine sieve into a jug before filling the ramekins. It catches the chalaza, any set egg, and the vanilla pod debris.","Skim every last bubble off the surface with a spoon, or drag a strip of kitchen paper across it, before the ramekins go into the oven.","Use warm tap water for the bath, not boiling — boiling water keeps cooking the custard from the sides and gives you a set edge with a raw middle.","Shallow, wide ramekins bake faster and give a better custard-to-caramel ratio than deep ones. Deep pots need fifteen to twenty minutes longer.","Blot the chilled surface dry with kitchen paper before sugaring. Wet custard turns the sugar into syrup that never sets to glass.","🍮","Crème brûlée is a chilled baked custard of cream, egg yolks, sugar and vanilla, finished at the last minute with a layer of sugar burnt to a brittle amber glass. The contrast is the entire point: cold, barely-set custard that collapses under almost no pressure, and a hot, bitter-edged caramel lid that you have to crack. The custard itself is restrained — properly made it is less sweet than most desserts, so the vanilla and the burnt sugar carry the flavour rather than sugar alone. There is no flour, no starch and no gelatine holding it together; only egg yolk, coaxed to set in a low oven sitting in a bath of warm water. That makes it a dessert of temperature control rather than skill, and it can be assembled entirely a day ahead.","The name shows up early: François Massialot printed a recipe called crème brûlée in Le Cuisinier royal et bourgeois in 1691, describing a cream set with egg yolks and then browned on top with a red-hot iron. That is the earliest widely cited written appearance, and it is why the dish is filed under French cooking. It is not, however, a clean claim of invention. Catalonia has crema catalana, made with milk rather than cream and thickened with starch on the stovetop, scented with lemon or orange peel and cinnamon, and traditionally eaten on 19 March for Sant Josep. England has burnt cream, associated for a long time with Trinity College, Cambridge, where the college arms are branded into the sugar crust. Which of the three came first is genuinely unsettled, and anyone who tells you otherwise is picking a side rather than reporting a fact.\n\nWhat is not disputed is that crème brûlée spent most of the twentieth century as a quiet bistro dessert and then became, quite suddenly, ubiquitous. Its 1980s revival is usually credited to New York restaurant culture, and from there it spread onto every laminated dessert menu in the world — which is also how it acquired its bad reputation. The version that damaged it is the one made from a thick, over-set, faintly rubbery custard under a sugar layer thick enough to need a hammer. Neither is correct. A good one wobbles.\n\nThe technique that matters is heat management. Egg yolk proteins set somewhere around 80 °C and curdle not far above, so the custard is baked in a water bath in a low oven, where the water holds the ramekins at a gentle, even temperature and stops the outside overcooking while the middle catches up. Pull it while the centre still moves as one soft mass and the residual heat plus a long chill finish the job. The caramel goes on immediately before serving, because moisture from the custard begins to dissolve it within the hour — this is a dessert with a genuinely short window, which is exactly why restaurants torch it as it leaves the kitchen.","Bake the custards up to three days ahead. Cool them uncovered until completely cold, then cover with cling film pressed to the rim and refrigerate — covering them warm traps condensation that drips onto the surface. Caramelise only at the moment of serving: within about thirty to forty-five minutes the sugar begins pulling moisture from the custard and softens back to syrup. Crème brûlée does not freeze; the custard weeps and turns grainy on thawing.",[424,425,426,427],"Ratios tuned for a soft set: enough yolk to hold, not enough to turn the custard into sweet scrambled egg.","Tells you what \"done\" looks like — a single slow wobble, not a liquid ripple — instead of trusting a bake time.","The custards keep three days in the fridge, so only the caramel happens at the last minute.","Honest about the grill method for anyone without a blowtorch, including what it costs you.",[429,430,431,432],"Six shallow ramekins, about 150 ml each","Roasting tin deep enough to hold them","Fine-mesh sieve and a pouring jug","Kitchen blowtorch (or a very hot grill and a tray of ice)",{"fat":434,"carbs":435,"sugar":436,"protein":437,"calories":438,"estimated":8},33,30,29,5,430,[440],"Nothing on the plate, and something sharp in the glass — a small measure of Sauternes, or plain black coffee.",[442,445,448],{"name":443,"description":444},"Crème brûlée au café","Steep 2 tablespoons of coarsely crushed coffee beans in the hot cream alongside the vanilla, then strain. Bitter enough to stand up to the caramel.",{"name":446,"description":447},"Orange and bay","Infuse the cream with a wide strip of orange zest and one fresh bay leaf. Subtle, savoury-edged, and very good after a heavy meal.",{"name":449,"description":450},"Crema catalana","The Catalan cousin, not a variation of this recipe: milk instead of cream, thickened with cornflour on the stove, flavoured with lemon peel and cinnamon, chilled and burnt the same way.",[452,458,463,467,471,474],{"qty":453,"ref":454,"name":455,"unit":456,"group":457},500,"heavy-cream","heavy cream (at least 35% fat)","ml","For the custard",{"qty":459,"name":460,"note":461,"unit":462,"group":457},1,"vanilla pod, split lengthways","or 2 tsp vanilla bean paste","piece",{"qty":464,"ref":465,"name":466,"unit":462,"group":457},6,"eggs","egg yolks, from large eggs",{"qty":468,"name":469,"unit":470,"group":457},75,"caster sugar","g",{"qty":459,"name":472,"unit":473,"group":457},"fine salt","pinch",{"qty":464,"name":475,"unit":476,"group":477},"caster or demerara sugar, for the tops","tsp","For the caramel",[479,484,487,491,496,499,503,507],{"tip":480,"text":481,"title":482,"timerSeconds":483},"Boiling drives off the top notes of the vanilla and can catch on the base of the pan. You want it hot, not bubbling.","Scrape the seeds from the vanilla pod into a saucepan, drop in the pod itself, and add the cream and salt. Heat until steam rises and small bubbles gather at the rim, then pull it off the heat before it boils. Cover and leave to steep for 20 minutes.","Infuse the cream",1200,{"text":485,"title":486},"Whisk the egg yolks with the 75 g of caster sugar for about 30 seconds, just until the mixture is smooth and slightly lighter. Stop there — any longer and you beat in air that will bake into a pocked, spongy surface.","Whisk the yolks",{"tip":488,"text":489,"title":490},"Fish out the vanilla pod, rinse it, dry it and bury it in a jar of sugar. Two pods make excellent vanilla sugar within a fortnight.","Pour the warm cream into the yolks in a slow stream while whisking steadily, then pour the whole lot through a fine sieve into a jug. Drag a spoon or a strip of kitchen paper across the surface to lift off every bubble.","Temper and strain",{"tip":492,"text":493,"title":494,"timerSeconds":495},"Pour the water in at the oven door, not at the worktop — carrying a full tin across the kitchen is how custards end up with water in them.","Heat the oven to 150 °C. Stand the ramekins in a roasting tin, fill each to within 5 mm of the rim, then pour warm tap water into the tin until it reaches halfway up their sides. Bake for 30–40 minutes.","Bake in a water bath",2100,{"text":497,"title":498},"Tap the side of a ramekin. The edges should be set and the centre should shift as one soft mass in a single slow wobble, like set jelly. If a liquid ripple runs across the middle, give it another 5 minutes and check again.","Judge the wobble",{"text":500,"title":501,"timerSeconds":502},"Lift the ramekins out of the water and cool them on a rack for 30 minutes, then refrigerate uncovered until completely cold — at least 4 hours, preferably overnight. Cover only once they are cold.","Chill thoroughly",14400,{"tip":504,"text":505,"title":506},"Keep the flame moving. A held flame burns a black hole through the sugar and into the custard beneath.","Blot each chilled surface dry with kitchen paper. Sprinkle a teaspoon of sugar over each, tilt the ramekin to spread it into a thin even film and tip out any excess, then torch in small circles until the sugar bubbles, turns deep amber and stops moving.","Burn the sugar",{"text":508,"title":509,"timerSeconds":510},"Let the caramel sit for 2 minutes so it cools from syrup to glass, then serve immediately. Tap the back of a spoon against it — a finished crust cracks in sheets rather than dimpling.","Rest two minutes, then serve",120,"krem broo-LAY",[513,517,521],{"note":514,"swap":515,"original":516},"Paste is the closest and keeps the flecks. Add extract after the cream has cooled slightly — its aroma is volatile and boils away.","2 tsp vanilla bean paste, or 1 tbsp good vanilla extract added off the heat","Vanilla pod",{"note":518,"swap":519,"original":520},"A lighter, more crema-catalana-like custard. It sets slightly firmer and tastes less rich; do not go below about two-thirds cream or the texture turns watery.","350 ml cream + 150 ml whole milk","Heavy cream (all of it)",{"note":522,"swap":523,"original":524},"Coarser crystals caramelise more slowly and give a thicker, more brittle crust with a faint molasses note. Grind it briefly if the grains are very large.","Demerara or raw cane sugar","Caster sugar for the top","creme-brulee","Crème Brûlée (Vanilla Custard Under Burnt Sugar)","Crème Brûlée","Crème brûlée","france",20,40,240,"medium",[535],"dessert",[537,538],"vegetarian","gluten-free",[454,465],[541,544,546,548],{"alt":542,"src":543},"Ramekin of crème brûlée with a cracked amber caramel top revealing pale vanilla-flecked custard beneath","\u002Fimages\u002Frecipes\u002Fcreme-brulee\u002Fhero.jpg",{"alt":542,"src":545},"\u002Fimages\u002Frecipes\u002Fcreme-brulee\u002Fhero-16x9.jpg",{"alt":542,"src":547},"\u002Fimages\u002Frecipes\u002Fcreme-brulee\u002Fhero-4x3.jpg",{"alt":542,"src":549},"\u002Fimages\u002Frecipes\u002Fcreme-brulee\u002Fhero-1x1.jpg",[551,552,553,554,555,556,557],"creme brulee","burnt cream","vanilla custard","french dessert","baked custard","caramel","blowtorch","2026-08-19","dishroute-kitchen","A baked vanilla custard so soft it barely holds its shape, sealed under a thin sheet of caramel that shatters at the first tap of the spoon. Five ingredients, no shortcuts.",{"en":562},"\u002Frecipe\u002Fcreme-brulee",{"items":564,"total":675,"page":459,"limit":844,"hasMore":845},[565,599,633,661,671,697,727,757,785,813],{"slug":566,"title":567,"shortTitle":568,"nativeName":569,"countrySlug":529,"baseServings":464,"prepMinutes":570,"cookMinutes":571,"restMinutes":572,"difficulty":573,"course":574,"diet":576,"mainIngredients":579,"images":582,"keywords":592,"publishedAt":558,"updatedAt":558,"authorSlug":559},"baguette","Baguette (French Crusty Loaf with an Overnight Poolish)","Baguette","Baguette de tradition française",45,25,1020,"hard",[575],"bread",[537,577,578],"vegan","dairy-free",[580,581],"flour","yeast",[583,586,588,590],{"alt":584,"src":585},"Three long French baguettes on a rack with deeply browned crusts and open scored ears along the top","\u002Fimages\u002Frecipes\u002Fbaguette\u002Fhero.jpg",{"alt":584,"src":587},"\u002Fimages\u002Frecipes\u002Fbaguette\u002Fhero-16x9.jpg",{"alt":584,"src":589},"\u002Fimages\u002Frecipes\u002Fbaguette\u002Fhero-4x3.jpg",{"alt":584,"src":591},"\u002Fimages\u002Frecipes\u002Fbaguette\u002Fhero-1x1.jpg",[566,593,594,595,596,597,598],"french bread","poolish","preferment","crusty loaf","steam baking","pain de tradition",{"slug":600,"title":601,"shortTitle":602,"nativeName":603,"countrySlug":529,"region":604,"baseServings":464,"prepMinutes":531,"cookMinutes":605,"difficulty":533,"course":606,"diet":608,"mainIngredients":609,"images":615,"keywords":625,"publishedAt":558,"updatedAt":558,"authorSlug":559},"boeuf-bourguignon","Bœuf Bourguignon (Burgundy Beef Braised in Red Wine)","Bœuf Bourguignon","Bœuf bourguignon","Burgundy",200,[607],"main",[],[610,611,612,613,614],"beef-chuck","mushrooms","bacon","carrot","onion",[616,619,621,623],{"alt":617,"src":618},"Cast-iron pot of beef bourguignon with dark glossy wine sauce, glazed pearl onions and browned mushrooms","\u002Fimages\u002Frecipes\u002Fboeuf-bourguignon\u002Fhero.jpg",{"alt":617,"src":620},"\u002Fimages\u002Frecipes\u002Fboeuf-bourguignon\u002Fhero-16x9.jpg",{"alt":617,"src":622},"\u002Fimages\u002Frecipes\u002Fboeuf-bourguignon\u002Fhero-4x3.jpg",{"alt":617,"src":624},"\u002Fimages\u002Frecipes\u002Fboeuf-bourguignon\u002Fhero-1x1.jpg",[626,627,628,629,630,631,632],"boeuf bourguignon","beef stew","red wine braise","burgundy","french classic","dutch oven","slow braise",{"slug":634,"title":635,"shortTitle":636,"nativeName":637,"countrySlug":529,"region":604,"baseServings":638,"prepMinutes":435,"cookMinutes":639,"difficulty":533,"course":640,"diet":641,"mainIngredients":642,"images":645,"keywords":655,"publishedAt":558,"updatedAt":558,"authorSlug":559},"coq-au-vin","Coq au Vin (French Chicken Braised in Red Wine)","Coq au Vin","Coq au vin",4,80,[607],[],[643,611,612,614,644],"chicken","butter",[646,649,651,653],{"alt":647,"src":648},"Chicken thighs braised in dark red wine sauce with lardons, glazed pearl onions and mushrooms in a casserole","\u002Fimages\u002Frecipes\u002Fcoq-au-vin\u002Fhero.jpg",{"alt":647,"src":650},"\u002Fimages\u002Frecipes\u002Fcoq-au-vin\u002Fhero-16x9.jpg",{"alt":647,"src":652},"\u002Fimages\u002Frecipes\u002Fcoq-au-vin\u002Fhero-4x3.jpg",{"alt":647,"src":654},"\u002Fimages\u002Frecipes\u002Fcoq-au-vin\u002Fhero-1x1.jpg",[656,657,658,629,659,660],"coq au vin","chicken in red wine","french braise","beurre manie","one pot chicken",{"slug":525,"title":526,"shortTitle":527,"nativeName":528,"countrySlug":529,"baseServings":464,"prepMinutes":530,"cookMinutes":531,"restMinutes":532,"difficulty":533,"course":662,"diet":663,"mainIngredients":664,"images":665,"keywords":670,"publishedAt":558,"updatedAt":558,"authorSlug":559},[535],[537,538],[454,465],[666,667,668,669],{"alt":542,"src":543},{"alt":542,"src":545},{"alt":542,"src":547},{"alt":542,"src":549},[551,552,553,554,555,556,557],{"slug":672,"title":673,"shortTitle":673,"nativeName":674,"countrySlug":529,"baseServings":638,"prepMinutes":675,"cookMinutes":571,"restMinutes":435,"difficulty":676,"course":677,"diet":679,"mainIngredients":680,"images":681,"keywords":691,"publishedAt":696,"updatedAt":696,"authorSlug":559},"crepes","French Crêpes","Crêpes",10,"easy",[535,678],"breakfast",[537],[580,465,644],[682,685,687,689],{"alt":683,"src":684},"A stack of thin golden French crêpes with lacy browned edges, one folded into quarters","\u002Fimages\u002Frecipes\u002Fcrepes\u002Fhero.jpg",{"alt":683,"src":686},"\u002Fimages\u002Frecipes\u002Fcrepes\u002Fhero-16x9.jpg",{"alt":683,"src":688},"\u002Fimages\u002Frecipes\u002Fcrepes\u002Fhero-4x3.jpg",{"alt":683,"src":690},"\u002Fimages\u002Frecipes\u002Fcrepes\u002Fhero-1x1.jpg",[672,692,693,694,695,678,535],"french pancakes","brittany","galette","chandeleur","2026-08-18",{"slug":698,"title":699,"shortTitle":699,"nativeName":700,"countrySlug":529,"region":701,"baseServings":638,"prepMinutes":702,"cookMinutes":703,"difficulty":533,"course":704,"diet":706,"mainIngredients":708,"images":710,"keywords":720,"publishedAt":696,"updatedAt":696,"authorSlug":559},"french-onion-soup","French Onion Soup Gratinée","Soupe à l'oignon gratinée","Paris \u002F Lyon",15,90,[705],"soup",[707],"nut-free",[614,644,709],"thyme",[711,714,716,718],{"alt":712,"src":713},"Bowl of French onion soup with a browned, bubbling gruyère crust over a baguette crouton","\u002Fimages\u002Frecipes\u002Ffrench-onion-soup\u002Fhero.jpg",{"alt":712,"src":715},"\u002Fimages\u002Frecipes\u002Ffrench-onion-soup\u002Fhero-16x9.jpg",{"alt":712,"src":717},"\u002Fimages\u002Frecipes\u002Ffrench-onion-soup\u002Fhero-4x3.jpg",{"alt":712,"src":719},"\u002Fimages\u002Frecipes\u002Ffrench-onion-soup\u002Fhero-1x1.jpg",[721,722,723,724,725,726,705],"onion soup","gratinée","french bistro","caramelized onions","gruyère","paris",{"slug":728,"title":729,"shortTitle":730,"nativeName":731,"countrySlug":529,"region":732,"baseServings":464,"prepMinutes":530,"cookMinutes":703,"restMinutes":702,"difficulty":676,"course":733,"diet":735,"mainIngredients":736,"images":740,"keywords":750,"publishedAt":558,"updatedAt":558,"authorSlug":559},"gratin-dauphinois","Gratin Dauphinois (Creamy Baked Potato Gratin)","Gratin Dauphinois","Gratin dauphinois","Dauphiné",[734],"side",[537,538],[737,454,738,739,644],"potato","milk","garlic",[741,744,746,748],{"alt":742,"src":743},"Baking dish of gratin dauphinois with browned bubbling top and a portion lifted to show thin creamy potato layers","\u002Fimages\u002Frecipes\u002Fgratin-dauphinois\u002Fhero.jpg",{"alt":742,"src":745},"\u002Fimages\u002Frecipes\u002Fgratin-dauphinois\u002Fhero-16x9.jpg",{"alt":742,"src":747},"\u002Fimages\u002Frecipes\u002Fgratin-dauphinois\u002Fhero-4x3.jpg",{"alt":742,"src":749},"\u002Fimages\u002Frecipes\u002Fgratin-dauphinois\u002Fhero-1x1.jpg",[751,752,753,754,755,756],"gratin dauphinois","potato gratin","scalloped potatoes","cream","dauphine","french side dish",{"slug":758,"title":759,"shortTitle":760,"nativeName":761,"countrySlug":529,"region":762,"baseServings":464,"prepMinutes":435,"cookMinutes":763,"restMinutes":639,"difficulty":676,"course":764,"diet":765,"mainIngredients":766,"images":767,"keywords":777,"publishedAt":558,"updatedAt":558,"authorSlug":559},"quiche-lorraine","Quiche Lorraine (Smoked Bacon and Cream Tart)","Quiche Lorraine","Quiche lorraine","Lorraine",55,[607],[],[465,454,612,580,644],[768,771,773,775],{"alt":769,"src":770},"Slice cut from a golden quiche lorraine showing bacon lardons set in pale creamy custard and a crisp pastry base","\u002Fimages\u002Frecipes\u002Fquiche-lorraine\u002Fhero.jpg",{"alt":769,"src":772},"\u002Fimages\u002Frecipes\u002Fquiche-lorraine\u002Fhero-16x9.jpg",{"alt":769,"src":774},"\u002Fimages\u002Frecipes\u002Fquiche-lorraine\u002Fhero-4x3.jpg",{"alt":769,"src":776},"\u002Fimages\u002Frecipes\u002Fquiche-lorraine\u002Fhero-1x1.jpg",[778,779,780,781,782,783,784],"quiche lorraine","savoury tart","bacon tart","shortcrust pastry","egg custard","lorraine","french baking",{"slug":786,"title":787,"shortTitle":788,"nativeName":789,"countrySlug":529,"region":790,"baseServings":638,"prepMinutes":435,"cookMinutes":791,"difficulty":533,"course":792,"diet":793,"mainIngredients":794,"images":799,"keywords":809,"publishedAt":696,"updatedAt":696,"authorSlug":559},"ratatouille","Ratatouille 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eggs","\u002Fimages\u002Frecipes\u002Fsalade-nicoise\u002Fhero.jpg",{"alt":829,"src":832},"\u002Fimages\u002Frecipes\u002Fsalade-nicoise\u002Fhero-16x9.jpg",{"alt":829,"src":834},"\u002Fimages\u002Frecipes\u002Fsalade-nicoise\u002Fhero-4x3.jpg",{"alt":829,"src":836},"\u002Fimages\u002Frecipes\u002Fsalade-nicoise\u002Fhero-1x1.jpg",[838,839,840,810,841,842,843],"salade nicoise","nicoise salad","tuna salad","nice","summer salad","no cook",24,false,1788563799526]