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Creamy, Custardy Crème Brûlée with Crunchy Caramel

Creamy, Custardy Crème Brûlée with Crunchy Caramel

Cooking Time

Preparation Time : 15

Cook Time : 40

Total Time : 55


Serves 3

  • Custard Cream 1 cups

  • Egg Yolks 2 nos

  • Sugar 20 gms

  • Milk 315 ml

  • Vanilla Pod/Essence 2 tsp

  • Caramelized Sugar Top 2 tbsp

  • Sugar 2-3 tbsp


  • 01

    Preheat the oven at 165(fan assisted)/180 degree celsius

  • 02

    Making the Custard Cream: Split the vanilla pod into the middle and scrape the vanilla beans off the pod (skip this step if using vanilla essence)

  • 03

    Heat the milk in a sauce pan together with the vanilla beans and pod over medium heat

  • 04

    Stir in the vanilla bean and try to seperate the clump

  • 05

    Allow the milk to come to low boil and remove the saucepan from the heat

  • 06

    Remove the vanilla pod from the milk and discard the pod,Set aside

  • 07

    Whisk the egg yolk with sugar until light and creamy

  • 08

    Stream in the heated milk into the egg yolk mixture and whisk while adding,Add vanilla essense in this step if not using vanilla bean

  • 09

    Baking the Custard: Transfer the custard cream to 2 to 3 ramekins (each filled to about 1 inch in depth and cover the ramekins with aluminium foil

  • 10

    Place the ramekins into a heatproof pan or tray with depth

  • 11

    Add hot water halfway up the sides of the ramekin and bake Bain Marie for 40 mins or until the side is bare set jiggly

  • 12

    Transfer the ramekins to the chiller and chill for at least 2 hours or overnight to set the custard

  • 13

    Caramelizing the Sugar Top: When the brulee is ready to serve, sprinkle a thin layer of sugar evenly on top of the chilled custard about 1 tablespoon for each ramekin

  • 14

    Use a kitchen blow torch and melt the sugar, forming a caramelized crispy top

  • 15

    Allow the creme brulee to sit for at least 5 minutes before serving



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