Crème brûlée Creme brulee



100g milk

200g heavy cream

25g granulated sugar

3g vanilla extract

4 egg yolks



  1. Heat and mix milk and heavy cream in a pot over medium heat. Add in sugar and vanilla extract, mix until sugar dissolves. Turn off the heat, and let the mixture cool down.
  2. Add in egg yolks, mix until well combined.
  3. Sift the mixture for 4 times.
  4. Pour in some room temperature water into the roasting tin. Preheat the oven to 302(150) and bake for 30 minutes.
  5. Let the crème brulee cool in the fridge for a few hours or even overnight.
  6. Sprinkle some granulated sugar over the surface of each crème brulee. Use a kitchen torch to caramelize it.


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