Creme Brule

A French dessert that melts in your mouth the moment you have it…custard based dessert topped with caramel gives you a delightful lust when these flavours mix in your mouth at the same time.

Creme Brule

Ingredients Qty

Milk 500ml

Eggs 2

Caster Sugar 200gms

Vanilla Essence 2-4 drops

Water 100ml



  1. Take a pan and put in the sugar, then put the pan on flame and add water into it. Keep looking and until a rich dark honey colour don’t appear keep stirring with a wooden spatula. (make sure there are no air bubbles or lumps)
  2. Now switch off the flame and very carefully put in the caramel in the ramekins up to 1/3 of the dish.
  3. Now take the skillet and put the milk in it on medium high flame & also make sure the milk has to be hot not boiled.
  4. Now break the eggs into a deep bowl or into a jug, then put the hot milk over the eggs and keep mixing until it is made into nice smooth custard.
  5. Now add the vanilla flavour in the custard and mix well.
  6. Now put the custard into the ramekins to the top & put the ramekins into roasting tin and put enough water in the roasting dish that the ramekins dish are dipped by 2/3 of it.
  7. Now put in the oven and cook it for 20-30 minutes at 180 degrees and check by putting a fork into it. (the fork will come out clean)
  8. Now after taking out from the oven, let it cool down to room temperature & then put the ramekins in the fridge and let it cool for 3-4 hours.
  9. Take a palate knife and then serve it by putting the dish upside down.


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