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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. You forgot the step: Before eating, give a few light taps (using back of spoon) on the caramelized layer! :P …


  2. May I know where can we get thickened cream?

  3. Singapore – can find at supermarkets (chillers) such as NTUC and Cold Storage – usually near the yoghurt, cheese and milk sections.

  4. Thanks and is just known as thick cream? Comes in a box form? I’ve seen whipped cream in can but have not noticed thick cream.

  5. I love creme brulee! I wish I had a torch :D

  6. Thanks very much :)

  7. I like your blog very much. Therefore, I’m sharing an award with you. Hop over to my blog to receive it. Thank you!

  8. It’s very nicely done! When are you treating me to all ur mouthwatering food?

  9. U got the chef’s torch! Wah. And where did u get the ramekin bowls? I got each for 90 cents from Phoon Huat.

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