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Creme Brulee

Creme Brulee

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Crème brûlée (French for “burnt cream”) is a popular dessert with a custard base and topped with caramelized sugar. It is considered a gourmet dessert with equally gourmet prices when ordering outside, but it is actually easy, cheap and fast (minus the chilling time) to prepare at home. From the basic creme brulee recipe, you can experiment with all types of flavours.

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Typically, the cameralised top is achieved using a butane torch to burn a top layer of sugar. If you do not have a butane torch, you can also use the broiler or grill feature of your oven to achieve the cameralised effect – I have tried and it works.  This is a dessert which you can prepare and chill in the fridge in advance especially if you have guests coming over.

Printable Recipe
Creme Brulee (Step-by-Step)
Making Creme Brulee Slit the vanilla pod in half, lengthwise. Using the back of your knife, scrap out the vanilla seeds.
Making Creme Brulee Add cream, vanilla seeds and the half vanilla pod in a microwave-safe cup. Microwave at medium low power (300 watts), uncovered, for 3 minutes until the cream is warmed through but not boiling. Discard vanilla pod after warming.
Making Creme Brulee Add egg yolks and caster sugar in a large bowl; whisk until just combined.
Making Creme Brulee Add one ladle of the warmed cream and mix well with egg whisk. Then add the rest of the cream and whisk.
Making Creme Brulee Run the custard mixture through a sieve.
Making Creme Brulee Fill ramekins with custard mixture. If there are air bubbles, flatten them with the back of a spoon.
Making Creme Brulee Place ramekins inside a roasting dish. Pour boiling water into the dish until it reaches about halfway up the ramekins. Be careful not to spill any water into the ramekins. Bake in oven until the custard is wobbly like jelly when shaken. Let the ramekins cool to room temperature, then refrigerate for a few hours or even overnight for the custard to firm up.
Making Creme Brulee Before serving, sprinkle a thin layer of brown sugar on top. Burn the sugar for a few seconds until nicely cameralised using a butane torch.
Making Creme Brulee  If you do not have a butane torch, use the broiler or grill feature of your oven to do the trick.

40 comments on “Creme Brulee”

  1. I’ve never made creme brulee, but I have a new kitchen torch, so I have no excuse now. Can’t wait to try it. Yours look great!

  2. That looks very inviting! I need 2 :D I love eating it but have never tried making it. I should try one day.

  3. Oh my! This is my favourite dessert! I haven’t attempted to make it at home but I hope soon since I got a blow torch as my Xmas present :)

  4. This is dessert that I wanted to try long ago , hopefully I can try this soon. Your sound so good !

  5. Sorry I miss this post until Yummy Bakes mentioned just a moment ago. Looks so pretty and I posted mine just now.

  6. Does Creme Brûlée have fish eggs in the recipe!

  7. Hi Wiffy,

    Can Nestle Cream tin can replaced the thicken cream?
    Or can cooking cream also replaced the thickened cream?

    • Hi saggits, not tried Nestle cream b4, but I don’t think it can replace the thickened cream, though cooking cream might just do the trick.

    • Thanks wiffy, can you show a pic of the roasting dish?
      where can we get them? thanks!

  8. Actuali If There’s No Blow Torch…The Other Way We Can Do Is To Use Melted Caramel And Pour On The Firmed Creme Brulee…It’ll Cool To Form A Firm Layer…. (^_^)

  9. Hey! How do u burn the top with a griller? U mentioned it in the introduction but I couldn’t find the instructions at the end :)

    • For my oven, the heating coils are on top. So I simply preheat it, place the ramekin inside as closed to the heating coil as possible (do be careful) and let it “bake” until the top is burnt.

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