Crème Brûlée

While the plan was to shoot and share at least one recipe (if not more) every week in the shinning new year 2020, I could not have fallen flatter on my face (if I can take liberties with the English language)! Forget sharing a recipe per week, I think I have not shared one in more than a month. A perfect example of “Man Proposes, God Disposes!”

I do not like to make excuses and am more in the category of- How do we make the best of the situation and get things done? But the more I try and do it, the more I realise that we sometimes are unkind to ourselves in setting unrealistic expectations and always trying to swim against the tide. It is sometimes okay to let it be and go with the flow, don’t you think? So, while I could have pushed and pushed myself some more and (probably done a not so great job of ) posting recipes regularly whilst making sure two children were home schooled, engaged , entertained , house was running smoothly and everyone at home kept their sanity, I decided against it. I chose to focus and stay in the moment, I chose not to multitask and I chose to put all my energies into helping my family (and myself) get over these challenging times (and gosh! no amount of crash course in patience and perseverance could have prepared us for times like these). I am not trying to preach this life to others, in case that is what it comes across as, rather just trying to share my experience about what is working for me. And most importantly, because as my readers , I feel you have all reasons to know about my mini disappearing act. I truly hope that I can come back to sharing and posting regularly soon enough and the testing times that our global village is faced with come to an end too. And while we are at that, let us take a moment to be grateful for all the things that we have taken for granted thus far, things that we did not think twice before doing or enjoying which in the current times feel a true luxury (threading my brows for example)! And on a lighter note, let me share an anecdote on the topic- The other day I was catching up with a friend over the phone (cannot remember when I caught up with one in person last) and the conversation somehow turned to our current “brow status ( yes, that is the ki nd of cool conversations I have with my brows.. I mean “bros” ) and she went – I do not have two eye brows anymore, they have grown and become one! Totally empathising and living the same scenario I had to share my own depressing status- Mine look like The Very Hungry Caterpillar!

Now, I leave it to your imagination to figure who is living the worse nightmare and bring you to more interesting and sweeter aspects of my life, like the recipe to this delicious Crème Brûlée. While I cannot take credit for the original recipe as I had to go through my fair share of them online and some cookbooks to finally create this one (it was a commissioned work for which the client had shared a recipe too but when I am making something for a client which I am not very confident of, I try and not leave anything to chance). While the measurements in my recipe are not exactly the same as her’s , I do recommend watching Sally’s video recipe to get a hang of the method .


A few things to keep in mind:

  1. Do not substitute castor sugar with regular sugar for best results
  2. Tempering the egg yolks is a critical step
  3. It is very easy to over bake a Crème Brûlée, bake it until the centre is a tad wobbly while the edges are set
  4. Using a kitchen torch is recommended and I did as I had one handy. In case you do not have one, please click here to see how to use an oven broiler to caramelise sugar

With the above steps taken care of, it really is a great make ahead dessert which comes together in a jiffy.

Crème Brûlée

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 100

Serving Size: 6


  • Heavy Cream- 4 cups
  • Vanilla Bean, scraped- 1 or 1 tsp pure vanilla extract
  • Castor Sugar- 1 cup, divided
  • Egg Yolks- 6
  • Hot Water- 8 cups or as needed


  1. Preheat your oven to 160 degrees centigrade
  2. On low heat bring heavy cream to a gentle boil (until you see bubbles start to form), then turn off heat
  3. While the cream is boiling, whisk 6 egg yolks with 1/2 cup sugar until well blended and the mixture has lightened in colour. This would require approximately 10-12 minutes of continuous whisking
  4. When the cream is warm (and not boiling hot), take about 1/2 a cup of it and gradually add to the egg yolk-sugar mixture, mixing gently
  5. Continuing to whisk the mixture, add the remaining heavy cream gradually and not all at one go
  6. Pour the mixture into six 8 ounce ramekins and place the ramekins into a large roasting pan making sure you have spaced them out well enough to be able to bring them out of the pan when still hot
  7. Pour hot water into the roasting pan so that it comes halfway to the ramekins and bake for 35-40 minutes or until the sides are set but the centre is still a tad wobbly
  8. Remove the ramekins from the baking tray, bring to room temperature and refrigerate overnight
  9. Next day, bring the ramekins out of the refrigerator and let them sit out for 30 minutes
  10. Then sprinkle the remaining half cup caster sugar, dividing it equally amongst the six ramekins and spreading evenly
  11. Using a blow torch caramelise the sugar to form a crispy top
  12. Let it sit for 5-7 minutes before digging in.

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