Recipes

Cali’s Sinful Creme Brulee

1 Mins read

Crème Brûlée is a rich, creamy French dessert with a crisp caramelized sugar topping. Cali’s Sinful Crème Brûlée takes this classic indulgence to the next level with an extra velvety texture and a hint of vanilla, making it the perfect treat for special occasions.

Origin of Crème Brûlée:

Crème Brûlée, meaning “burnt cream” in French, dates back to the 17th century and has remained a favorite among dessert lovers. The dish consists of a silky custard base topped with a thin, caramelized sugar crust, achieved by torching or broiling.

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Why It’s Loved:

This dessert is adored for its luxurious contrast of textures—the smooth, creamy custard paired with the satisfying crunch of caramelized sugar. The vanilla-infused richness melts in your mouth, making every bite a sinful delight.

Also Read : Malaysian Fried Chicken Recipe

Cali's Sinful Creme Brulee

Cali’s Sinful Creme Brulee

Recipe by RecipeWikki
Servings

4

servings
Prep time

20

minutes
Cooking time

50

minutes
Calories

350

kcal

Ingredients

  • 500ml heavy cream

  • 5 large egg yolks

  • 100g granulated sugar (plus extra for caramelizing)

  • 1 tsp pure vanilla extract

  • Pinch of salt

Directions

  • Preheat oven to 150°C (300°F).
  • Heat heavy cream in a saucepan over medium heat until it begins to steam (do not boil).
  • In a separate bowl, whisk egg yolks with sugar and salt until pale and creamy.
  • Gradually add warm cream to the egg mixture, stirring constantly to avoid curdling.
  • Stir in vanilla extract and strain the mixture through a fine sieve for a smooth texture.
  • Pour the custard into ramekins and place them in a deep baking dish.
  • Fill the baking dish with hot water until it reaches halfway up the ramekins.
  • Bake for 45-50 minutes or until the custard is set but still slightly jiggly in the center.
  • Remove from the water bath and let cool to room temperature before refrigerating for at least 4 hours.
  • Before serving, sprinkle a thin layer of sugar on top and caramelize using a kitchen torch or broiler until golden brown.

Notes

  • Torching Tip: Move the flame in circular motions to evenly caramelize the sugar without burning.
  • Extra Flavor: Add a splash of liqueur like Grand Marnier or espresso for a twist.
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