Creamy, Custardy Crème Brûlée with Crunchy Caramel

Copy Icon
Twitter Icon
Creamy, Custardy Crème Brûlée with Crunchy Caramel


Cooking Time

Preparation Time :15 Min

Cook Time : 40 Min

Total Time : 55 Min


Serves : 3
  • 1 cups custard cream

  • 2 nos egg yolks

  • 20 gms sugar

  • 315 ml milk

  • 2 tsp vanilla pod/essence

  • 2 tbsp caramelized sugar top

  • 2-3 tbsp sugar


  • Preheat the oven at 165(fan assisted)/180 degree celsius
  • 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)
  • Heat the milk in a sauce pan together with the vanilla beans and pod over medium heat
  • Stir in the vanilla bean and try to seperate the clump
  • Allow the milk to come to low boil and remove the saucepan from the heat
  • Remove the vanilla pod from the milk and discard the pod,Set aside
  • Whisk the egg yolk with sugar until light and creamy
  • 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
  • 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
  • Place the ramekins into a heatproof pan or tray with depth
  • 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
  • Transfer the ramekins to the chiller and chill for at least 2 hours or overnight to set the custard
  • 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
  • Use a kitchen blow torch and melt the sugar, forming a caramelized crispy top
  • Allow the creme brulee to sit for at least 5 minutes before serving