Crème Brulée

Almond Crème Brulée

4/5 stars  100% LIKED IT    4 REVIEWS ALL GOOD

Added to 182 cookbooks   This recipe has been viewed 83827 times

An absolutely creamy, heavenly, melt-in-the-mouth treat with a milky flavour laced with caramel syrup.

The stunningly sweet syrup is in beautiful contrast to the vanilla-tinged, milky taste and light, creamy texture of the dessert.

The Crème Brulée has a unique texture, brought about by baking and then refrigerating the sweetened batter of egg and milk. Make sure you pour the caramelized sugar on the Crème Brulée just before serving to get the best appearance and texture.

You can also try other caramel-based desserts like the Caramel Custard and the Caramelized Rum and Raisin Ice-cream .

Add your private note

Crème Brulée recipe - How to make Crème Brulée

Preparation Time:    Cooking Time:    Baking Time:  35 minutes   Baking Temperature:  180°C (360°F)   Total Time:     5Makes 5 brulées
Show me for brulées

4 egg yolks
1/4 cup castor sugar
2 cups full-fat milk
2 tbsp sugar
1 tsp vanilla essence
a pinch of salt

For The Caramel Syrup
1/2 cup sugar
  1. Combine the egg yolk and ¼ cup of castor sugar in a deep bowl, mix well using a whisk till smooth and light yellow in colour. Keep aside.
  2. Combine the milk, castor sugar and vanilla essence in a deep non-stick pan, mix well and cook on a medium flame for 2 to 3 minutes or till the sugar melts.
  3. Pour the hot milk mixture gradually in the egg yolk-sugar mixture, while whisking continuously so that the egg doesn’t scramble.
  4. Pour the milk mixture in 5 equal ramekin moulds and keep aside.
  5. Take an aluminium tray, fill it ½ with water and place the 5 ramekin moulds at regular intervals.
  6. Bake it in a pre-heated oven at 180°c (360°f) for 30 minutes. Cool slightly and refrigerate for 1 hour.
  7. For the caramel syrup
  8. Heat the sugar in a broad non-stick pan and cook on a slow flame for 7 to 8 minutes, without stirring it. Allow it to melt and caramelizes into a golden brown colour syrup. Keep tilting the pan occasionally.

How to proceed

    How to proceed
  1. Remove the ramekin moulds from the refrigerator and place them on a clean dry surface.
  2. Immediately pour the caramel sugar syrup over each ramekin moulds to form a very thin layer.
  3. Allow it to cool for 5 to 10 minutes.
  4. Serve immediately.

Handy tip:

    Handy tip:
  1. Do not refrigerate after pouring the caramelized sugar on top as the sugar will sweat and spoil the appearance of the dessert.


Chocolate Cinnamon Coffee 
Irish Coffee 
Viennese Spiced Coffee 

Nutrient values (Abbrv) per brulée
Energy274 cal
Protein7 g
Carbohydrates37.4 g
Fiber0 g
Fat8.7 g
Cholesterol12.8 mg
Sodium15.2 mg
Click here to view calories for Crème Brulée

Related Articles
Recipe Contest

No Contest Announced

View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer


Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Almond Crème Brulée
 on 04 Dec 16 09:23 PM

It did not work, the end result was sweet milk.
| Hide Replies
Tarla Dalal    Hi, The updated recipe will be online in a few days. Do try it that time and let us know how you enjoyed it.
12 Dec 16 04:29 PM
Almond Crème Brulée
 on 17 Jul 16 04:33 PM

Almond Crème Brulée
 on 05 Jun 16 06:07 PM

Can we use anything as replacement of agar agar?
| Hide Replies
Tarla Dalal    Hi Annu, Agar agar is a setting agent, so you cannot avoid it.
06 Jun 16 08:57 AM
Almond Crème Brulée
 on 11 Jun 13 01:03 PM

Recipe is good