Creme Brulee

Creme Brulee


4 egg yolks

1 egg

40g granulated sugar

100g milk

500g heavy cream



  1. In a clean bowl, bring together 4 egg yolks, 1 egg and 40g granulated sugar and mix well. Add in milk and heavy cream and mix well. Sift once. Pour the mixture into 4 or 5 medium-size ramekins. Cover each ramekin with tinfoil.
  2. Pour some room temperature water into the roasting tin. Preheat the oven to 320℉(160℃) and let bake for 80 minutes.
  3. Let the crème brulee cool in the fridge for 2 hours.
  4. Sprinkle some granulated sugar over the surface of each crème brulee. Use a kitchen torch to caramelize it.
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