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Creme Brulee

Creme Brulee

Creme Brulee Recipe

Achieve the cameralised top effortlessly using a butane torch to burn a top layer of sugar. If you do not have a butane torch, you can also use the broiler or grill feature of your oven to do the trick.

Serves: two 6-oz ramekins

Prep Time: 15 mins

Cook Time: 40 mins


  • 250 ml (1 cup) thickened cream
  • ½ vanilla pod (sliced lengthwise) or substitute with ½ tsp pure vanilla extract
  • 2 large egg yolks
  • 2 tbsp caster or superfine sugar to taste
  • brown sugar
  • boiling water


  • berries
  • mint leaves


  1. Slit the vanilla pod in half, lengthwise. Using the back of your knife, scrap out the vanilla seeds. If you are not using vanilla pod, substitute with ½ tsp pure vanilla essence.
  2. Add cream, vanilla seeds and the half vanilla pod in a microwave-safe cup or bowl. Microwave at medium low power (300 watts), uncovered, for 3 minutes until the cream is warmed through but not boiling. Alternatively, you may heat it using a saucepan on a stove. Discard vanilla pod after warming.
  3. Add egg yolks and caster sugar in a large bowl; whisk until just combined.
  4. Add one ladle of the warmed cream and mix well with egg whisk. Then add the rest of the cream and whisk. Run the custard mixture through a sieve.
  5. Fill ramekins with custard mixture. If there are air bubbles, flatten them with the back of a spoon.
  6. Place ramekins inside a roasting dish. Pour boiling water into the dish until it reaches about halfway up the ramekins. Be careful not to spill any water into the ramekins.
  7. Bake at pre-heated oven of 160°C (320°F) for about 40 minutes. The custard should be wobbly like jelly when shaken. Let the ramekins cool to room temperature, then refrigerate for a few hours or even overnight for the custard to firm up.
  8. Before serving, sprinkle a thin layer of brown sugar on top. Burn the sugar for a few seconds until nicely cameralised, either using a butane torch or broiler. Garnish with berries and mint leaves.

Leave a Comment

40 Responses to “Creme Brulee”

  1. lisaiscooking — February 10, 2012 @ 5:15 am

    I’ve never made creme brulee, but I have a new kitchen torch, so I have no excuse now. Can’t wait to try it. Yours look great!


  2. MaryMoh — February 10, 2012 @ 6:31 am

    That looks very inviting! I need 2 :D I love eating it but have never tried making it. I should try one day.


  3. mycookinghut — February 11, 2012 @ 11:19 pm

    Oh my! This is my favourite dessert! I haven’t attempted to make it at home but I hope soon since I got a blow torch as my Xmas present :)


  4. Nasi Lemak Lover — February 12, 2012 @ 11:25 am

    This is dessert that I wanted to try long ago , hopefully I can try this soon. Your sound so good !


  5. Ann@Anncoo Journal — February 13, 2012 @ 10:26 am

    Sorry I miss this post until Yummy Bakes mentioned just a moment ago. Looks so pretty and I posted mine just now.


  6. Tiffany — April 23, 2012 @ 1:38 am

    Does Creme Brûlée have fish eggs in the recipe!


  7. saggits — May 28, 2012 @ 3:09 pm

    Hi Wiffy,

    Can Nestle Cream tin can replaced the thicken cream?
    Or can cooking cream also replaced the thickened cream?


    • wiffy replied: — May 29th, 2012 @ 3:12 pm

      Hi saggits, not tried Nestle cream b4, but I don’t think it can replace the thickened cream, though cooking cream might just do the trick.


      • saggits replied: — June 8th, 2012 @ 11:17 pm

        Thanks wiffy, can you show a pic of the roasting dish?
        where can we get them? thanks!

  8. CheekyScientist — August 11, 2012 @ 3:55 am

    Actuali If There’s No Blow Torch…The Other Way We Can Do Is To Use Melted Caramel And Pour On The Firmed Creme Brulee…It’ll Cool To Form A Firm Layer…. (^_^)


  9. Estelle — September 17, 2013 @ 5:00 pm

    Hey! How do u burn the top with a griller? U mentioned it in the introduction but I couldn’t find the instructions at the end :)


    • wiffy replied: — September 19th, 2013 @ 11:22 am

      For my oven, the heating coils are on top. So I simply preheat it, place the ramekin inside as closed to the heating coil as possible (do be careful) and let it “bake” until the top is burnt.