Wednesday, March 9, 2011

How to Make Creme Brulee


600 ml cream
1 vanilla bean (split in half and scrap the seed)
1/3 cup caster sugar
6 egg yolk
demerara sugar to cover the top 

This recipe is really easy! I just followed the steps on youtube, i always thought creme brulee was a very complicated dish.

Check out this short video and you will be able to make your own creme brulee in no time :

made a mess trying to separate the yolks

watching youtube while we prepare

got the creme brulee set (includes blow torch) for $35 from eatdrinkcook fremantle

the result was so wonderful. although it is very very creamy which we suspect that thickened cream should be used instead of normal cream (junior master chef recipe uses thickened cream) but i still loved this!
the hard sugar coating was just magnificent. looks appealing and tastes even better!
I will be making this again, definitely a good dessert to show off during dinner parties

will be going to sydney tomorrow and i will be eating lots too! so stay tuned for more posts on sydney 


  1. Learnt fr my mum that an easy way to separate the egg yolk from white is to break the egg in half as you would normally (without letting the yolk fall out into the bowl) then transfer the yolk from one shell to the other shell until most of the white slips off during the transfer process. Try it!

    Good job with the creme brulee btw :)

  2. may i know how much is the cream?

  3. sorry for the late reply, im pretty sure it is 600ml cream, one uses pure cream one uses thickened cream. for me the pure cream one turned out fine! if u try the thickened cream one pls let me know the result. thanks for your comment