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Creme Brulee

For Creme Brulee

Cream Mix

double cream 490 ml
whole milk 95 ml
bay leaves 3 pc
vanilla extract 1 tsp

Egg Mix

egg yolks 7 pc
caster sugar 80 g

Sugar Coating

caster sugar


  • Bring cream mix to 60c until just starts to steam 

  • Remove from heat and infuse for 2 hours with lid on then remove bay leave

  • Whisk egg mix then add cream mix bit at a time

  • Preheat oven at 110c

  • Pour into ramekins in an oven tray and pour boiling water into tray half way up the ramekins

  • Bake at 110c for 70 mins or until slightly wobble in center

  • Chill completely in fridge for at least 4 hours

  • Dust with sugar then caramelize with blowtorch and repeat once


  • Tempering:slowly raising the temperature of the eggs while incorporating a hot liquid into them to prevent curdling
  • Water bath: heat is controlled & cook slowly and evenly


  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • Creme brulee: French dessert consist of a custard base and a caramelized sugar crust
  • Thread Stage: 106c ; Soft Ball Stage: 112c ; Firm Ball Stage: 118c ; Hard Ball Stage: 121c ;
    Soft Crack Stage: 132c ; Hard Crack Stage: 149c ; Light Caramel Stage: 160c; Dark Caramel Stage: 171c
  • It is important to preheat oven in the beginning for pastry making

credit to chefthombateman

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