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Crème Brulee


200 min

Crème Brulee

Crème Brulee Photo 1


Desserts Ice cream


200 min


4 persons




0.00 rating-star (0)

Author: Monica Feluchi

The taste of crème brulee is familiar to all people since childhood. That is why, the recipe of this fantastic and extremely delicious dessert will appeal to everyone. The dessert is easy to cook and consists of simple ingredients. To cook crème brulee, though, you will need an ice cream maker.


  • brown sugar: 100 g (40 g for the syrup and 60 g for the milk mixture)
  • milk: 330 ml (40 ml for the syrup and the rest for the milk mixture)
  • corn starch: 10 g
  • cream: 200 g (33-35%)
  • dry milk: 30 g

Metric Conversion

Stages of cooking

  1. As you have, probably, guessed, crème brulee is cooked out of caramel, which gives the dessert unbelievable aroma and taste. To cook it, you will need 40 g of brown sugar. Put the sugar into a small pot and place it on strong fire.

    Crème Brulee Photo 2
  2. Stir the sugar until its starts melting and becomes light brown. Then add 40 ml of milk and keep boiling the syrup. Do not forget to stir it carefully to prevent the syrup from burning. Boil for several minutes until the syrup becomes a bit dense.

    Crème Brulee Photo 3
  3. Take a large bowl and mix the rest of sugar, dry milk and starch in it. Carefully, add milk and stir well to get smooth mixture. Then add caramel syrup and keep stirring the mixture until it boils and becomes dense. Take the bowl away from fire, sift if needed and cool it under the room temperature. Then put the bowl into the fridge.

    Crème Brulee Photo 4
  4. Now, whip cold cream.


    Crème Brulee Photo 5
  5. Then mix the cream with the milk mixture.

    Crème Brulee Photo 6
  6. Pour the mixture into the ice cream maker and cook ice cream according to the instructions. Then place it into the freezer for several hours. If you don’t have an ice cream maker, you can pour the milk mixture into the metal bowl and place it into the freezer. Stir the mixture every hour until it freezes well. Decorate, serve and enjoy the dessert!

    Crème Brulee Photo 7

History of the Crème Brulee

The origins of this dessert can be traced back to France in the 17th century, where it was known as "burnt cream." The dessert quickly became popular throughout Europe, and the name eventually changed to Crème Brulee. Today, it is enjoyed all around the world and is a popular dessert option in fine dining restaurants.

Tips and tricks for Crème Brulee recipe

  • Make sure to use a heavy-bottomed pot when making the caramel syrup to prevent burning.
  • When adding the milk mixture to the caramel syrup, do it carefully to avoid splashing and burning yourself.
  • To ensure a smooth texture, strain the mixture through a fine-mesh sieve before chilling it in the fridge.
  • Use a hand-held torch to caramelize the sugar on top of the dessert, or place the dessert under the broiler until the sugar melts and turns dark brown.

Tips for presenting the dish

  • Serve the Crème Brulee in individual ramekins for an elegant presentation.
  • Garnish each dish with fresh berries, mint leaves, or a drizzle of chocolate sauce for added flavor and visual appeal.
  • Use a kitchen torch to create a crackly sugar crust on top of the dessert just before serving.
  • This dessert pairs well with a glass of champagne or a sweet dessert wine.

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