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Crème Brûlée


  • 600+200ml
  • 110g, plus more (50 ~ 100g) for the caramelised tops)
  • 6 large egg yolks
  • 1 tsp pure vanilla extract
  • 1/2 tsp espressor powder (optional)
  • 1/4 tsp salt


  1. Preheat oven to 163°C, and pre-boil kettle
  2. Place ramekins in tray/s
  3. Heat cream, espresso powder, salt and vanilla pod. Remove as soon as it simmers. Set aside to cool.
  4. Whisk the egg yolks and 110g sugar
  5. Temper eggs (add small amounts of warm cream to eggs, before combining all)
  6. Strain custard, and divide between ramekins
  7. Re-boil kettle
  8. Carefully add boiling water around ramekins
  9. Bake until the edges are set and centres are a little jiggly. The time depends on the depth of ramekins. Could be 20 ~ 45 mins. I ended up with ~25, which was good for really shallow ramekins
  10. Remove pan from the oven and, remove the ramekins from the pan. Place on a wire rack to cool for at least 1 hour
  11. Place in the refrigerator, loosely covered, and chill for at least 4 hours and up to 2 days before topping.
  12. Add sugar, caramelise :)