The Kitchentina - food guide

Crème Brûlée Recipe – Made easily at home..

Simply grab a spoon & dig in Crème Brûlée..

Simply grab a spoon & dig in Crème Brûlée..

After following this season of Masterchef Australia thoroughly and the fabulous desserts made by contestants especially Reynold, I always longed to prepare some dessert that had this exotic feel to it. (Not that I think I can meet the high, very high standards of Masterchef contestants.)
So after getting inspired from these contestants I decided to try my hands on Crème Brûlée.
Now crème brûlée is a french dessert quite similar to custard but I feel it is a lot denser than custard. As it was my first attempt to make this I tried with a very simple recipe however there can be a lot of variations that can be done and varied toppings and flavours mixed and match to yield that extra punch.
Here goes the recipe..
Yield: 3 Servings
  • 250ml. Heavy Cream
  • 50ml Full-fat Milk
  • 1 Tsp. Vanilla Essence or 1/2 Vanilla Pod
  • 3 Large Egg Yolks
  • 2 Tbsp. Caster Sugar
  •  For the topping: Brown Sugar (Granulated regular sugar can also be used)


  • Preheat the oven to 160 degrees celsius.
  • Pour the heavy cream into a pan with the milk. Add in the vanilla essence. Set the pan on medium heat and bring almost to the boil. As soon as you see bubbles take the pan off the heat.
  • In a deep pan take the egg yolks and sugar and whisk for 1 minute until the mixture is paler in colour and little fluffy.
  • Pour the hot cream in little portions into the beaten egg yolks, stirring constantly.
  • Using a spoon scoop off the pale foam if any that is formed on the top of the liquid and discard. Give the mixture a stir.
  • Now in a deep baking tray add water to come about halfway to the sides of the ramekins. Pour the cream – egg yolk mixture into the ramekins. Cover the ramekins with aluminium foil.
  • Bake for 30-35 minutes until the mixture is softly set meaning it has jelly like consistency if swayed a little.
  • After cooling the ramekins refrigerate the for at least 3-4 hrs. to overnight for cold set.
  • Half an hour before serving sprinkle brown sugar on top and caramelize the sugar using  blow torch.
  • Rerigerate the brûlée for another 15 mins. and then serve.

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