• Prep Time 10 minutes
  • Cook Time 50 minutes
  • Serving For 11 people
  • Difficulty Easy
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Crème Brulee:
  • 3 Egg Yolk
  • 45g Sugar
  • 375g Anchor UHT Whipping Cream
  • 1/2 tsp Vanilla Essence
  • Caramel Topping
  • 30g Caster Sugar
  • 30g Water
  • 5g Honey


    Crème Brulee:
  1. Preheat oven at 150 °C.
  2. Put cream and vanilla essence in a medium pot and boil.
  3. Mix the egg yolks and caster sugar into a bowl.
  4. Gradually add in the hot cream mixture to the egg mixture.
  5. Pour the 50-gram sauce into the ramekin 2.5-inch diameter and 2-inch height.
  6. Place on a baking tray with water and bake for about 40-50 minutes or until set.
  7. Allow to cool slightly at room temperature and then keep in the fridge. Keep chill.
  8. When serving, pour a thin layer of caramel topping on top of crème brulee, slowly rotate ramekin in order to caramel topping coat evenly.
  9. Let caramel topping completely set then serve.
  10. Caramel Topping
  11. In a medium saucepan, cook sugar, water and honey together at medium heat. When the melted sugar reach light yellow colour, turn to low heat and continue to cook until it reach a nice caramelised colour. (as desired)
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