Crème Brûlée (Baked Custard)

Posted on Sunday 27 January 2013 and filed under , , , . You can follow any responses to this entry through theRSS 2.0 . You can leave a response or trackback to this entry from your site

Crème Brûlée, a dessert which origin is uncertain. Some say that Crème Brûlée originates from France, while some claim that it is from Great Britain. In the early 18th century, the dessert was also called "burnt cream" in English. Other names such as "Trinity Cream" or "Cambridge Arms" were also used to identify this dish.

Regardless of its origin, the dessert is seductive and simple to make. Try it today!

Portion: 6 Crème Brûlée

240ml whipping cream
240ml full cream milk
1 vanilla pod
115g egg yolks (NOTE: for vegetarian egg substitute powder: refer to pack)
90g caster sugar
Light soft brown sugar


*Pre-heat the oven to 150°C.

1) Pour the whipping cream and full cream milk into a pot. Split the vanilla pod and scrap all the seeds into the same pot. Bring the content to just boil while lightly whisking the content all the time.

2) While heating, thoroughly mix the caster sugar into egg yolks in a mixing bowl (or vegetarian egg substitute) by using a whisk. Whisk gently to avoid too much air from the incorporated ingredients.

3)  When the whipping cream mixture is boiled, pour about 1/3 of the mixture into the mixing bowl containing the egg yolk mixture. Gently whisk the mixture until it is fully combined. Then, pour the rest of the pot content into the mixing bowl and thoroughly mix the content. Please also be gentle while whisking.

4)  Pour the mixture into the ramekins until ¾ full. Put the ramekins in a higher baking pan (at least 1-inch high) or cake mould (NOTE: If you do not have ramekins, you could always use aluminum cups as a replacement). Then, place the baking pan into the oven. Before pushing the baking pan into the oven, pour some warm water into the baking pan to cover at least half the height of the Crème Brûlée mixture. Push the baking pan into the oven and start the baking process for about 30 minutes or until the custard wobble slightly.

Tips: this baking method is to allow even heat transfer into the Crème Brûlée which is very important for this recipe. We call this “Double Boiler” Method, “Water Bath” Method or “Bain-Marie” Method.

5)  Take the Crème Brûlée out of oven. You could consume them immediately while they are still warm or you could put them in the fridge until your guests arrive and serve them cold.

Some tips before serving them:
Sprinkle some light soft brown sugar on top evenly and caramelize the brown sugar by using a blowtorch to form a crust on top. This will create a totally different eating sensation. However, this is up to your own personal preference.

Another suggestion is to have the Crème Brûlée together with sliced fruits of your choice. Happy baking!

Author: Tey Chee Seng

Copyright © 2013 Sandhya Maarga Holistic Living Resources 
Holistic Living Annex (JANUARY 2013)

1 Response for “ Crème Brûlée (Baked Custard)”

  1. Anonymous says:

    Looks like beeswax. Or beehives. :D


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