CREME BRULEE, a textured take on French Desserts!

Creme Brulee

Creme Brulee

A classic decadent French dessert that isn’t as complicated as it may sound, Creme Brûlée which is French for “burnt cream,” is a textural contrast between the brittle caramelized topping and the smooth, creamy custard underneath.

It makes for a wonderful dessert instead of the puddings and cakes that are generally served after meals. Now you can make it yourself too, with this easy recipe for it.

Skill Level: Beginner

Preparation Time: 20 mins

Baking Time: 45 mins

Temperature: 180 degrees

Serves: 8

Category: Dessert



  • 700 gms Amul Fresh Cream
  • 100 ml Milk
  • 175 gms Castor Sugar
  • 280 gms Egg Yolk
  • 1 tbsp Vanilla Extract


1. Begin by placing the cream in a small saucepan and heat it uncovered, over medium flame for 4-5 minutes or until warmed through (don’t let the cream boil).

2. Meanwhile, place the egg yolks and 110g (1/2 cup) sugar in a medium heatproof bowl. Whisk them together until well combined.

3. Place this bowl with the egg mixture on a damp cloth and gradually add warm cream to it while stirring constantly with a fork. When evenly mixed, pour this mixture through a fine strainer into a large jug, and then pour it evenly into the individual ramekins.

4. Next, place a roasting pan filled with the cream filled ramekins on a shelf in the middle of the oven. Pour enough hot water into the roasting pan to reach three-quarters of the way up the sides of the ramekins.

Creme and Egg Mixture- Before Torching

Creme and Egg Mixture- Before Torching

5. Bake the ramekins in a preheated oven for 35 to 45 minutes at 170F or until mixture is just set. Carefully remove the ramekins from the roasting pan. Cool for one hour, then cover with plastic wrap and place in the fridge for 3-4 hours or until chilled.

Caramelized Layer- After Torching

Caramelized Layer- After Torching

6. For the caramelized topping, preheat the grill on high. Sprinkle the remaining sugar evenly over the top of each finished brûlée, making sure that all of the brûlée is covered. Place the dishes in a heatproof dish and surround with ice cubes (this helps the brûlée to stay cool while you heat the sugar). Cook under preheated grill for 2-3 minutes or until the sugar bubbles and caramelizes. (If the ramekins feel a little warm, you may need to refrigerate for 30 minutes to allow the brûlée to chill again.

Alternatively, use a blowtorch over the brûlée until the sugar melts and is golden. These can be served immediately.


MACARONS- Learn how to make the Pastry fit for the Kings



A pastry fit for royalty, MACARONS have been a big favourite with kings and the elite since many centuries. While its origins are a little vague (some attribute it to the French and subsequently its favor in England, there are some others who credit it with having Persian roots).

Whatever the case may be, macarons are delectable, meringue based confections with a smooth, squared top rounded off by a ruffled circumference (called as the ‘foot’ or ‘pied’), and a flat base and come in a variety of flavors.

Delices- Macarons

Delices- Macarons

While this confection can be eaten in a jiffy, it does take some time and effort in the preparation. Doing it right will however, make the experience of enjoying its chewy tartness absolutely worthwhile.


COOKING TIME: 20 Minutes

Delices- Macarons in the making

Delices- Macarons in the making


For the Shells

130 gms Almond Meal
115 gms Egg White
225 gms Icing Sugar
60 gms Castor Sugar
10 gms Freshly Ground Coffee Powder
1 Pod Vanilla

For the Coffee Ganache

175 gms Cream
200 gms Valrhona White Chocolate
10 gms Freshly Ground Coffee dissolved in 50 ml warm water
0.5 gms Fleur de Sel

Delices- Macarons in the making

Delices- Macarons in the making


  • To begin with, sieve the Almond Meal and Icing Sugar with fine Coffee Powder in a medium bowl.
    In a separate bowl, whip the Egg Whites with Castor Sugar, mixing them gradually till stiff peaks are formed.
  • Now scrape the Vanilla Pulp and add it to the Egg White Mixture and carefully fold in the Almond Meal as well.
  • Scoop this batter into a piping bag, twist the ends of the bag and squeeze any excess air out.
  • Pipe the mixture on a Silicon Mat or tray lined with Butter Paper in circles of 3.5 cm diameter and tap the tray gently to remove any air bubbles that might have formed.
  • When done, allow the shells to stand at room temperature for 1/2 hour till a skin forms on the surface.
  • Dust a bit of Coffee Powder on the shells and bake them at 160 C for 20 minutes, leaving them to cool on the rack when done.

To prepare the Ganache,

  • Chop the white chocolate into bits and melt it in a double boiler.
  • Warm the cream to 85 C and add this to the coffee brew. When done, remove from the heat and cover the vessel for a few minutes to infuse the flavour.
  • Strain this cream through a fine mesh and pour it on the white chocolate gradually.
  • Finally, add the fleur de sel and stir thoroughly to obtain a smooth Ganache.
Delices- Assembling the Macarons

Delices- Assembling the Macarons

Assembling the Macarons

  • Once the shells are hard and ready, pipe a generous amount of ganache on to them.
  • Top these with the second shell and press lightly.