CLASSIC CREME BULEE

Crème brûlée is a timeless French dessert known for its rich, silky custard and signature caramelized sugar crust. With a perfect balance of creamy vanilla flavor and a crisp golden topping, this elegant classic delivers both texture and indulgence in every spoonful. Simple in ingredients yet refined in technique, crème brûlée remains a staple in fine dining and a favorite for those who appreciate sophisticated desserts made to perfection.

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YIELD : 150GM 7 RAMICAN PREP TIME : 1HR: 30MIN

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RECIPE

ITEM NAME	QUANTITY	UNIT
Granula sugar	100	gm
Egg york	90	gm
Heavy cooking cream	1000	gm
Vanilla essence/leaf	10	gm

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PREPARATION METHOD AND PROCEDURE

NFUSE THE CREAM

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• Pour the cream into a saucepan.

• Add the vanilla essence (or split vanilla bean and scrape seeds into the cream).

• Heat gently over medium heat until it just begins to steam.

• Do not boil—this will affect texture

MIX EGG YORK AND SUGAR

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• In a bowl, whisk egg yolks and sugar until pale (do not over-aerate.

  COMBINE

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• Slowly pour the warm cream into the egg mixture while whisking gently.

• Strain the mixture to remove bubbles and vanilla pod.

BAKING

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• Pour into ramekins.

• Place in a baking tray and add hot water halfway up the sides atleast same level the cream in the ramekins

• Bake at 150°C for45 minutes until just set

  CHILL

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• Cool to room temperature, then refrigerate for at least 2–3 hours (preferably overnight)

  STORAGE

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• Keep it for 1 -3 days wrapped all aroung airtight in the chiller

  CARAMELIZE

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• Sprinkle a thin layer of sugar on top.

• Use a blowtorch to caramelize until golden and crisp.

NOTE

• Avoid bubbles → smoother texture (tap ramekins before baking).

• Low temperature = silky custard.

• Use fine sugar for even caramel crust.