Bitty Bakes

Classic Creme Brulee Recipe

Classic Creme Brulee Recipe

Classic Creme Brulee Recipe is a custard based dessert from French Cuisine!

Wikipedia says its also called burnt cream or trinity cream, since its first introduced in Trinity Collage, Cambridge. Usually this is made in individual ramekins and topped with hard caramel. So the burnt caramel top with chilled rich creamy center is just so amazingly paired.

I have first tasted this classic Creme brulee in one of my favorite restaurants in Bangalore. Then on I was just craving to make one at home, but I didn’t have a blow torch to caramelize the sugar. And finally my wait is over, I bought it for this Diwali. Share in comments how you celebrated this Diwali and whats your most loved gift that you got??

Hope you all have enjoyed this Diwali. I enjoyed making this Classic Creme Brulee Recipe and cracked hard caramel top!! 🙂

Basically its a Egg yolk based Custard that’s whisked with warm cream and baked to 180 C for 30-35 minutes. I have used Coffee to flavor it with vanilla to avoid yolk smell. If you wish, you can avoid coffee just use vanilla or any other flavors.

How to make Classic Creme Brulee Recipe?

Bake this in a tray of hot water like cooking in steam. 1″ batter will take 30-35 min but when you use a deeper pan, it has to be cooked for more till the edges are baked.

And the best part is the hard caramel top!! I just really enjoy this part, add sugar and use blow torch to caramelize it! Can you see the crackle in the below pic??

So here are my Few other Dessert Recipes:

Check out this detailed recipe for the Creme brulee recipe below. If you try this out, tag me in Instagram or Facebook using #bittybakes @bakewithbittybakes.

Classic Creme Brulee Recipe
Prep Time
15 mins
Cook Time
35 mins
 

Classic Desserts are always so decadent. Its a rich custard based dessert with hard caramel top.

Course: Dessert
Keyword: Cream Brulee
Ingredients
  • 3 Egg Yolks
  • 1/3 cup Sugar
  • 1 + 1/4 cup Heavy Cream
  • 1/2 tsp Instant Coffee Powder
  • Pinch of Salt
  • 1 tsp Vanilla Essence
Method
  1. Preheat the Oven to 180 C and get ready with the ramekins for baking.

  2. Whisk Egg yolks and half of the sugar.

  3. Heat cream, coffee powder and salt.

  4. Remove it just before boiling.

  5. Add in Vanilla Essence.

  6. Slowly add just 1/2 cup warm cream to egg yolks consistently whisking it.

  7. Add yolk mix to remaining cream and whisk.

  8. Heat the water for baking tray.

  9. Place the ramekins in baking tray.

  10. Now add the custard to ramekins.

  11. Pour in hot water to the baking tray.

  12. Fill 1" in pan. Bake it for 30-35 min until the center is still jiggling.

  13. Let it cool completely at room temperature.

  14. Chill it for 4 hours for up to 2 days.

  15. Top it with sugar and use blow torch to caramelize it. This has to be done just before you serving.

  16. Caramel will hold just for an hour at room temperature.

 

 

 

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