How To Make Creme Brulee

Creme Brulee
Creme Brulee



Double cream 500 ml

Vanilla Pod 1

Eggs 8

Caster sugar 50 g

Demerara sugar 125 g

Vanilla essence


1. Separate the egg yolks from the whites.

2. Warm the cream and bay leaves in a saucepan to

just below boiling point and mix together the egg

yolks and caster sugar in a heatproof bowl.

3. Remove the bay leaves from the cream and mix the

cream with the eggs and sugar mix.

4. Stand the mixture in a bath of hot water and cook,

stirring constantly until the mixture is thick enough

to coat the bask of the spoon.

5, Strain the mixture, pour it into 10 ramekin dishes

and refrigerate for 4 hours.

6. Completely cover the surface of each ramekin with

a fine layer of demerara sugar.

7. Set the ramekins on a bed of ice and place them

under a hot grill to caramelise the demerara sugar

then refrigerate for a further 2 hours before serving,

Beautiful Creme Brulee
Beautiful Creme Brulee
Creme Brulee finished with cocoa powder.
Creme Brulee finished with cocoa powder.



1. Sweet souffles are made with whipped cream and

gelatine. As they are not baked but left to set in the

refrigerator they cannot rise. To achieve the

characteristic raised appearance of a souffle the dish

(which can be made in either individual or large souffle

moulds) should be prepared with a 20 mm deep collar

made of greaseproof paper or thin card extending above

the rim.

2. Pour the prepared mixture into the souffle dish until

it reaches almost to the rim of the collar and place in a

refrigerator to set.

3. When the souffle is required for service run a

warmed knife between it and the collar. Carefully

remove the collar then decorate very lightly, so as not to

depress the souffle, with whipped cram and a selection

from the following:

a. Grated lemon, orange or lime peel

b. Grated chocolate

c. Chocolate run-outs

d. Toasted flaked almonds

e. Glace cherries and angelica

Video For Creme Brulee


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