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Creme Brulee

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Tarla Dalal

 06 December, 2024

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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 .
Preparation Time

10 Mins

Cooking Time

11 Mins

Total Time

21 Mins

Makes

5 brulées

Ingredients

Main Ingredients

For The Caramel Syrup

Method
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.
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.

  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.

Crème Brulée recipe with step by step photos

Nutrient values (Abbrv)per plate
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 Cr?me Brulee

The Nutrient info is complete

Your Rating*

user
Foodie #569301

March 13, 2025, midnight

Recipe is good

user
Annu

March 13, 2025, midnight

Can we use anything as replacement of agar agar?

user
Tarla Dalal

March 13, 2025, midnight

Hi Annu, Agar agar is a setting agent, so you cannot avoid it.

user
A Concerned Cook

March 13, 2025, midnight

It did not work, the end result was sweet milk.

user
Tarla Dalal

March 13, 2025, midnight

Hi, The updated recipe will be online in a few days. Do try it that time and let us know how you enjoyed it.

user
Shraddha B

March 13, 2025, midnight

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