Crème Brulee means “burn cream” in French. The popularity of Crème Brulee in today’s food culture is evidenced. The classic dish of smooth custard with caramelized sugar topping has became an all time favourite in restaurants. You can almost see it appear in every menu.

Why pay RM15-20 for a dessert you can easily make at home? Impress your guest with these sweet little treats and be ready to be showered with praises. It’s probably one of the easiest and stress-free desserts around.

STEP BY STEP GUIDE- the making of creme brulee

2 Cups of full cream
4 egg yolks
1/3 cup castor sugar
Whole Vanilla Bean
brown sugar for caramelizing

Kitchen Tools:
4 Ramekins
Blow torch (i got mine for RM40+ only)
 Baking dish (or similar)
Kitchen Towel

1/ Slice Vanilla Beans lengthwise, scrape seeds from half the bean

2/ Place the seeds inside a saucer with the other half of the bean

3/ Add full cream

4/ Scald in low heat, making sure that it is not boiling.

5/ While your cream is warming, whisk egg yolk and sugar together, make sure u just stir gently to minimize air to enter.

Whisk whisk whisk =)

6/ When cream is hot (not boiling!) ladle 1/2 cup into the yolk mix (remember to use the strainer)

Mix Mix Mix, careful not to whip the air into mixture

7/ Remove bubbles with a spoon or even better (torch it away!)

8/ Place a wet towel into the shallow baking dish, this is to stabilise the ramekins to ensure that it doesnt move around.

9/ Pour mixture into ramkins slowly, fill it up almost to the top

10/ Place three ramkins into the baking dish

11/ VERY slowly Add boiling water half way to the top of baking dish, careful not to get any water drips into the ramekins

12/ Add last ramekin

13/ Pop it into the oven and bake for 40 mins at 375 degrees"F / equaivalent to 165"C (as with all bakings, remember to preheat your oven before putting the dish in)
Test doneness by tapping the side of ramekins, custard should jiggle a bit like jelly

14/ Chill the custard for 4 hours in refrigerator. Remove and prepare for caramelizing! Here's the fun part of the whole process! Fill top of each with brown sugar, and shake off any excessive sugar.

15/ Use blowtorch to burn the sugar off each ramekins. Careful on the fingers.

16/ slice up some strawberries for decor. You can also use blueberries, raspberries. Visually appealing colors.

Enjoy digging in with spoonful of sinfully tasty "burn cream" =)

p.s. Some changes i'll try out next time, instead of 40 mins, i'll drag on my baking for longer period- say 1 hour. I'll have to lower down my temperature to approx 140 degrees to avoid browning the custard.

Recipe credit to:

CRAZIEAPPLE finally posted her penang review. *roll eyes* such lazy bum, for all those craving for CKT, ASAM LAKSA and in need for some food porn, click here


Ching said...

it looks so good! two thumbs up!! i've been meaning to make it for a long time now!! i'm motivated by your post! hehe

Ms. Jazz said...

Ching: thanks! let me know how did urs go kk? :D

Vivien said...

where u got the blowtouch? RM40+ only wow.

AugustDiners said...

vivien: i bought it at a pastry factory in taman maluri, please let me know if u need the full details

Post a Comment

Related Posts with Thumbnails