Crème Brûlée

By on November 20, 2019
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Egg yolks 8 nos

Castor sugar ½ cup (115 grams)

Cream 2 cups (500 ml)

Vanilla essence 1 tablespoon 

Small bowls  4


1 In a big bowl, beat egg yolks until fluffy. Add vanilla essence and mix well. Set aside.

2 Heat a deep pan. Add cream and sugar and stir on medium flame until the sugar melts. Remove from pan and add beaten yolk to it. Mix well.  

3 Arrange bowls and pour the mixture in each. 

4 Fill a medium aluminum tray with two cups of water (500 ml). Keep the filled bowls on it. 

5 Heat oven to 180o C and bake for 45 minutes. 

6 Remove and allow it to cool. Refrigerate for two hours. 

7 Before serving sprinkle brown sugar and caramelise with a kitchen torch. 

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