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Crème Brûlée

Creme brûlée is a famous French dessert commonly served in most restaurants in France. This dessert is made of a creamy, silky custard topped with a layer of caramelized sugar.

It is extremely easy to make this dish; however, it is also very easy to fail. To succeed, you need to have the right quantity of ingredients and most importantly you need to ensure the right temperature while cooking the custard.

keep reading ... and you will find out about the tips and tricks you need to make a professional crème brûlée at home.



Servings: 2-4 people

Difficulty level: Easy

Preparation time: 10 minutes

Cooking time: 45 minutes

Origin: France

  • 250 ml full fat milk

  • 250 ml whipping cream

  • 2 Tsp of vanilla essence or 1 fresh vanilla pod

  • 90g sugar

  • 3 eggs (Yolks only)

  • 10g- 15g brown sugar

Step 1

In a pot, Infuse the milk and cream with the vanilla pod under low heat.

Once it starts boiling, set aside to cool down to room temperature.

Step 2

In another bowl, mix the egg yolks with the sugar using a wooden spatula. Avoid using electric mixers as it would change the color of the custard. We want to achieve a vibrant yellow orange color.

Step 3

Adjust your oven to 100 degrees celsius. It should not be higher or less than 100 for best results.

Using a sieve, pour the cooled milk mixture into the eggs while stirring consistently. Let it cool down a bit, then use a sieve again to pour the custard into the ramekins.

Place your ramekins into the oven and cook for about 40 to 45 minutes.

Cool down at room temperature, then place in the refrigerator for 1 hour. Sprinkle a good amount of brown sugar, and using a blow torch heat the top of the crème brûlée to create a crispy caramel layer Voila!

Pretty easy right ?

Bon appétit

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With love, Maryam the Rogue Foodie