• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Herbivore Cucina

  • Recipe Index
  • Indian
  • Instant Pot
  • Air-Fryer
  • International
  • Cakes & Bakes
  • More..
    • Featured
menu icon
go to homepage
  • About Me
  • Recipe Index
  • Instant Pot
  • Contact
  • Web Stories
  • Get Social

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About Me
    • Recipe Index
    • Instant Pot
    • Contact
    • Web Stories
  • Get Social

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Desserts

    Published: Mar 18, 2016 · Modified: Mar 10, 2022 by Smruti · This post may contain affiliate links · Leave a Comment

    Classic Crème Brûlée

    Crème brûlée; also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature. The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.


    The essential ingredients for a brûlée will generally be easily found in the pantry. From heavy cream to eggs and sugar, these ingredients are easily found. However, the tool required for caramelizing the sugar on top is not often easily available. Investing in a good culinary torch is a good idea. While the caramelization can be done in a broiler, the effect by a torch is almost always better and easily controllable. 


    I made this classic crème brûlée this time, I would love to try a Chai flavored brulee or a coffee flavored dessert. While I try the traditional ones, Matcha flavored Crème brûlée is on my list too. Till I make those, enjoy this easy to make Classic Crème brûlée!





    Ingredients


    Heavy Cream 1 cup

    Egg yolks 2

    Sugar 6 tbsp

    Pure Vanilla Extract 1 tsp

    Method


    In a medium saucepan, add the heavy cream and heat. Just heat till bubbles appear, do not boil. Add 3 tablespoon sugar and mix. Once it bubbles, turn down the heat.

    Meanwhile, beat the egg yolks till smooth. Add 3 tablespoon sugar and beat till the mixture falls as thick ribbons from the beater. Preheat oven to 350 F/ 180 C. Once the cream mixture is little cool, add it to the yolks, beat well. Add the vanilla extract and mix well.



    Sieve the mixture into three or four ramekins. Take a large glass tray and place the ramekins in it. Fill the tray with water till the ramekins are half submerged.

    Bake for 25-30 minutes till the tops do not wobble. Refrigerate for a few hours or overnight. 

    Before serving, add half a tablespoon of sugar and caramelize using a blowtorch. You can top the brulee with fruits, chocolate chips, a sprig of mint or just serve as it is!

    For this recipe, I used the blow torch by EurKitchen. They sent me the torch complimentary, but the opinions expressed are completely my own. The torch was really easy to use, and did the caramelization perfectly and was easier to use compared to the other torch I own. Filling butane in the torch was really simple and with a turn of a knob, the flame intensity can be managed. The torch is a great addition for any kitchen in which such delicacies are prepared! Get yours here.  

    More Desserts

    • Strawberry cheesecake ice cream in a green bowl topped with mint, strawberries and graham crackers.
      No-Churn Strawberry Cheesecake Ice Cream
    • An oval bowl with carrot kheer; topped with nuts, rose petals and saffron with a spoon on the side and nuts in small bowls.
      Carrot Kheer ( Gajar Halwa Kheer)
    • A slate with cut out cookies made with eggless chocolate dough with green leaves around it.
      Chocolate Sugar Cookies
    • A tray filled with masala chai tiramisu topped with chai masala and served with some spices on the side.
      Masala Chai Tiramisu

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Me

    Smruti headshot

    This blog is dedicated to one of my greatest passions, Cooking. I have always loved to cook, especially trying out some unconventional recipes.

    Learn more about me →

    Delicious sweets to enjoy!

    • Strawberry cheesecake ice cream in a green bowl topped with mint, strawberries and graham crackers.
      No-Churn Strawberry Cheesecake Ice Cream
    • A brown plate with sooji halwa served topped with rose petals on top; with diyas on the background.
      Rava Sheera | Sooji Halwa
    • An oval bowl with carrot kheer; topped with nuts, rose petals and saffron with a spoon on the side and nuts in small bowls.
      Carrot Kheer ( Gajar Halwa Kheer)
    • Gulab Jamun cheesecake mix in phyllo cups topped with saffron and nuts.
      Gulab Jamun Cheesecake Bites
    • Ice Halva sheets placed on top of one another with diya and pistachios in the background.
      Bombay Ice Halva
    • Rava Ladoo in a plate topped with dried rose petals and silver foil with diyas in the background.
      Rava Ladoo

    Popular Recipes

    • Air Fryer noodles in a tray with vegetables
      Air Fryer Noodles
    • Rose Peda in plate
      Instant Rose Peda
    • Instant Pot Pickled Jalapeños
    • Front view of Papdi Chaat Dip
      Papdi Chaat Dip
    • Top view of chaat
      Khasta Kachori Chaat
    • glass with rose boba tea
      Rose Boba (Bubble) Tea

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Contact

    • Contact
    • About Me
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Herbivorecucina.com