Creme Brulee

Creme Brulee,also called as Burnt Creme or Trinity Creme is a french  dessert made with cream and sprinkled with sugar on top and is burnt to form a caramelized layer on top.This egg based custard is a commonly served delicacy at most restaurants.
Preparation time:1 hour 10 minutes

2 cups heavy cream or full fat milk
1 can condensed milk
1/2 cup sugar divided
6 large egg yolks
1 teaspoon vanilla extract/vanilla bean
1.Preheat the oven to 350 F.
2.Warm the milk and add half the sugar and mix until dissolved. Do not boil.
3.In a bowl take the condensed milk and whisk with the egg yolks and vanilla.

4.Add the milk to the egg mixture and stir continuously.
5.Transfer the mixture to a baking dish.You can also use individual ramekins.
6.Place the baking dish in another pan and pour water in the pan and bake for 60 minutes.
7.Cool in the refrigerator for at least 2 hours and remove and sprinkle with remaining sugar on top.If you have a blow torch, torch the sugar on top else put your oven on a broil mode and put the dish on the topmost rack for 1 minute or until the sugar gets caramelized on top and remove and serve.
You can also do this in individual ramekins like shown in the recipe image. If you have large groups so individual ramekins don’t work.
Do not boil the milk or your eggs will get scrambled.
Condensed milk is not regularly used,but it adds a great texture to the brulee.You can substitute the condensed milk with the heavy cream.
When sprinkling sugar do it evenly so you get even caramelization.
Serve with  whipped cream or fruit on top like blackberries or blueberries or cut strawberries.
You can brulee it to your desired level,I like it a little darker.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at

Up ↑

%d bloggers like this: