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
- 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.
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.
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.