Tuesday, September 7, 2010

Creme Brulee - A dessert I would die for!! - Featured in Group Recipes & Bakeolicious

I first tasted Creme Brulee during my trip to Rome and from that moment fell in love with it.  Whenever I go out dining and if this dessert is on the menu, I will never fail to order, even if in addition to other new dessert  I want to try.  Since I love it so much, I decided to find the recipe and learn to make it myself.  I have gone through several recipes but the following one is the easiest and the best.  But to make this dessert, you have to invest in some special equipments;  flameproof ramekins and a small kitchen blow torch.

Creme Brulee

5 large egg yolks
1/3 cup powdered (icing) sugar
1/8 teaspoon salt
1/8 tsp vanillin (ahi grade vanillin is quite good, but if you can, use vanilla from the bean
2 cups heavy cream
3 tablespoons turbinado sugar such as Sugar in the Raw
Special equipment: 6 (4-oz) flameproof ramekins

Preheat oven to 120°C.
Whisk together yolks, icing sugar, and salt and vanillin in a bowl until combined well. Add cream to egg mixture and whisking until combined. Pour the mixture through a sieve in to the ramekins. Arrange ramekins in a roasting pan and bake in a hot water bath in middle of oven until custards are just set, 1 hour on 120 degree C. Transfer custards with tongs to a rack to cool, then chill, uncovered, at least 4 hours.

Now the fun part: Use a blowtorch to caramelize the sugar topping.  This needs practise because it burns the sugar easily if you are not careful. Don't be afraid to get the flame close enough to do the job but keep it moving in a regular motion, until you have a golden brown top similar to the picture. Make a few of these for yourself and you family test subjects  before counting on this to impress dinner guests. It won't take long and everyone loves this rich, creamy finish to a perfect dinner.


  1. Oh now creme brulle is another one of those dishes that I just die for when I can get it from dessert menus. But often is not up to standards in many restaurants.

    This recipe looks like a great one, and the caramelized sugar looks perfect.

    Très magnifique et bon appétit!

  2. I agree with Chef Ryan. The sugar is very often not caramelized correctly and the custard is often too sweet or not quite smooth enough.

    This looks wonderful!

  3. Hey guys, thanks for visiting my blog and the encouraging words. I think the key to the smoothiness is to pour the mixture through a sieve.

  4. oh............ yeees!!!!!!!!! i will try this asap!!!

  5. Creme brulee is my favourite dessert! And yes, vanilla bean is very important.

  6. Emma,
    it is very difficult to get vanilla bean here in Malaysia and it is very expensive.


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