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Creme Brulee

Creme Brulee is a much-loved french dessert. It is basically a rich vanilla custard topped with burnt caramel. This dessert is commonly served in ramekins but of course there are innovative ways in presenting the french sweetie. Because of this dessert, I bought a chef torch. :P

I used the water bath method for this recipe. Water bath refers to bake the custard ramekins in a tray of warm water (approx half inch) over low heat.

Recipe for 2 ramekins (200ml ramekins)


  • 250ml heavy cream/ whipping cream

  • 1/4 vanilla bean (slice horizontally and scrap its pulp)

  • 1/8 cup sugar

  • 2 large egg yolks

  • Hot water for water bath


  1. Preheat the oven to 120 degree Celsius.

  2. Put cream, vanilla bean and its pulp into a pot. Bring to a boil with medium fire.

  3. Remove and allow it to cool for 15 minutes.

  4. Remove vanilla bean.

  5. In a separate bowl, beat the egg yolks and sugar till it starts to turn pale.

  1. Slowly add in the cream. A bit at a time. Pass the mixture through a fine sieve.

  2. Pour the mixture equally into 2 ramekins (200ml size).

  3. Place the ramekins on a large tray. Add hot water to a height of half an inch.

  4. Bake for about an hour. Check the custard is set buts till trembling in the centre.

  5. Let it cool and refrigerate for at least 3 hours.

  6. Take it out 30 minutes prior serving.

  7. Sprinkle some sugar on top of the custard. Using a chef torch, melt the sugar and form a crispy top. Serve immediately.


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