Creme Brulee

Crunchy burnt sugar crust over a rich smooth creamy custard….


Heavy cream-500 ml
Egg yolks-6
Caster Sugar-100 gm + for dusting
Vanilla pod-1

Contrasting layers of burnt sugar and custard
  • Directions
  • Preheat oven to 150°C.
  • Beat the egg yolks and sugar until pale and fluffy in a large bowl.
  • Take cream in a pan, scrape the seeds from the vanilla pod into the cream.Throw in the scraped pods too.
  • Heat the cream just until boiling and remove from heat.Discard the pods now.
  • Now pour the cream over the beaten egg yolk mix whisking continuously.
Creme brulee
  • Pour this into six ramekins through a sieve.
  • Scoop off the foam with a spoon and discard.
  • Place the ramekins in a larger baking pan(roasting pan for eg.) and place this in the preheated oven.
  • Pour boiling temperature water into the larger pan just until the water level is half the height of the ramekins.(Bain Marie technique)
  • Bake for about 40-45 mins or the center of the ramekins is wobbly with the edges set.
  • Remove the ramekins from the water and cool on wire rack for about 15-30 mins.Then chill in the refrigerator preferably overnight before serving.
  • Before serving dust caster sugar  over the surface of the custard.Spread with a spoon for an even layer.Using a blow torch caramelize the top sugar layer evenly.
  • A broiler can also be used for this if a blow torch is not available.
  • Place it back into the refrigerator for a couple more minutes to cool.

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