Crème Brulee

This beautiful custard based dessert is one of the most intricate desserts to make. So many things can go wrong during the whole process but when done properly, a velvety creamy custard with a cracking caramel top is waiting to be devoured.

Practice your crème brulee making skills with this recipe and get ready to crave an exquisite homemade dessert for every meal.


  • 600 ml heavy cream
  • 6 tbsp. white sugar, divided
  • 6 pcs egg yolks
  • 1/2 tsp. vanilla extract
  • Hot water


  1. Preheat oven to 150 degrees C.
  2. Pour cream into a saucepan and stir over low heat. Do not boil. Remove cream from heat to slightly cool.
  3. Beat egg yolks and 4 tablespoons white sugar in a mixing bowl until creamy and the sugar is completely dissolved, add vanilla extract.
  4. Slowly pour half of heated cream into the egg yolk mixture; beat until combined.
  5. Pour the egg/cream mixture into the cream in the saucepan, stir over low heat. Remove mixture from heat immediately the mixture is thick enough to coat the back of the spoon.
  6. Pour mixture through a strainer into a jug.
  7. Pour strained mixture into individual ramekins.
  8. Place ramekins on a deep baking tray, once the tray is in the oven pour hot water in to the tray half the height of the ramekins. 
  9. Bake for 40 - 45 minutes, until they are set but still trembling in the middle.
  10. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
  11. Before serving, sift sugar evenly over custard. Using a blow torch, carefully burn the sugar to create a caramel crust. 
  12. Enjoy immediately!

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