Project: Crème brûlée


First of all: a reply to my lipstick post, it’s funny and surprising to read that I’m not the only one with a mum forbidding me makeup! We sure have great mums don’t we :P

Anyway, off to the main topic: the dessert, the crème brûlée! I always thought this classical dessert is hard to make but turns out to be super duper easy! And no massive long ingredient list as well!

The fun part making the crème brûlées is caramelizing the sugar top which I think you guys might see people doing it with a blowtorch. I didn’t use a blowtorch (not spending on something when I only use it for once) to get that caramelised effect. The oven grill will do the same fine job really! It even gives that nice rustic look as well!

Scroll down to check out my recipe and I hope you’ll try it out!  


Allereerst een kleine reactie op mijn vorige post over mijn lipstick aankoop geval, wat toevallig om te lezen dat vele van jullie moeders hetzelfde denken :P geweldig!

En nu het daadwerkelijke onderwerp van deze post: een toetje oftewel de crème brûlée! Nooit gedacht dat dit klassieke toetje zo makkelijk te maken was! En daarvoor ook geen ellenlange ingrediëntenlijst!

Het leukste onderdeel is toch het karamaliseren van het suiker topje. Wellicht heb je mensen dit zien doen met een vlammenwerper brander.
Maar ik heb mijn geld niet aan zo,n ding uitgegeven want ik gebruik het toch maar voor deze ene keer. Nee, mijn crème brûlée onderging een ovengrill! En die doet zijn werk net zo goed! Geeft ook dat rustieke look al zeg ik het zelf.

Ik hoop dat je mijn receptje uitprobeer!
Scroll naar beneden toe en bekijk en lees de stappen goed!
Da recipe: 2 egg yolks, 3 tbsp. (brown) super fine sugar, 200ml cream, splash of vanilla essence

I really wished you guys could have listen the 'crack' sound!

It somewhat reminds me of crispy pork belly haha...

Da Steps:

  1. Pre-heat oven: 160°C. Have your boiled water ready.
  2. In the saucepan goes: the 200ml cream and vanilla essence. Cook this on the lowest heat and do not let it boil! 
  3. Meanwhile, in a bowl goes: the 2 egg yolks and add the sugar gradually. Lightly whip to let the sugar solved a little bit. 
  4. Heating the cream should take about 3-4 minutes. After that, slightly add a splash into your egg mixture and stir! You don't want your egg to be cooked so stir stir stir... 
  5. Once the cream is cooperated with the egg, add the rest of the cream into this egg mixture. 
  6. Then sieve this egg mixture. We want a smooth crème brûlée! 
  7. Pour the egg mixture into your desired ramekins and place them in a deep cake tin. 
  8. Make a 'au bain marie' with this cake tin: pour the ready-made boiled water into this cake tin till it's half filled. cautions: hot!
  9. Bake the egg mixture in the oven for about 30-35 minutes. The egg mixture should look like flan/pudding at the end! Cool them down and once they are cooled down let them rest in the fridge for 2 hours at least.
Caramalizing with the ovengrill
  1. Pre-heat the oven first.
  2. Coat on a 1 tsp. of brown superfine sugar on top of the crème brûlée. 
  3. Place the crème brûlée on the most top rack of the oven and place them really far in the oven. 
  4. Grill the crème brûlée for about 3-3.20 min. 
  5. Cool off a bit, serve and enjoy!
Good luck!


  1. So cool ^^

    恵美より ♥

  2. These look so delicious. I love creme brule. Sadly my son is allergic to eggs. So I stay far far away.

  3. yum! this looks delish! i wanna try it! :D


  4. awww yum, your recipe has minimal ingredients! thats so awesome!

  5. Wow I always thought making creme brulee was extremely difficult but you make it look so easy - they look amazingly delicious!

    xo Deborah
    Coffee, Prose, and Pretty Clothes

  6. Nice! Wish I could try some!

  7. I was drooling through out the whole post. This is my favorite dessert and it has always seem so daunting to make!

  8. You're killing me. First I got an intense craving for creme brulee but then I read that it reminds you of crispy pork belly and now I desperately want that! Didn't realise that creme brulee had so few ingredients!

    Jade | The Jade Aesthetic


    your cream brulee looks DIVINE!!! cream brulee tops my top 10 favorite desserts! and yours looks phenomenal!! i always thought to make the crust i'd have to use a blow torch.. that's why i never bothered to try and make it at home. thanks for the tips! i'm going to try it in the oven :)!

  10. Haha, creme brûlée reminds me of vacation. When we were on the cruise ship, every night they would offer creme brûlée.

    xxDenysia Yu

  11. Wil dit graag proberen! Ziet er goed uit ;)

  12. I lurrv creme brulee! Good choice!! :P

  13. Awww yum! Good idea with the oven grill instead of the blowtorch.

  14. Wow it looks quite amazing ! So yummy !

  15. that should satisfy a sweet carving! delicious!

  16. beautiful! creme brûlée is E's favourite dessert… we should tackle this :) x

  17. Je kan de suiker ook eerst in de pan karameliseren, op bakpapier gieten, in stukjes breken en dan op de creme doen. Dan hoeven ze minder lang in de oven en heb je minder kans op een te donkere karamellaag! Wel echt heeeeeel lekker. Ik ga dit weekend denk ik creme brulee maken voor mijn pa haha

  18. you are like...really really creative in ...idk, everything? ugh it hurts me mentally and physically LOL
    i've heard creme brulee is difficult to bake.'s difficult to get that precise perfect consistency and such. obviously i wouldn't know because i'm not a food expert (yet) haha i need to watch more masterchefs or something!

    i wanna be a pastry chef but wow i think you really fit the role xD and it's so awesome that pastry chef has tougher luck and work than the...well, regular chef...or so i have been told.

    psst, you should bake a bread pudding too and showcase it! >w< (my apologies if you ever did a post about it before)

    P.S: love your little um cups! so cute ;w; so ....clean and simple looking ><

  19. So I read 'creme brûleé' in your latest post, and knew I had to check this one out first.

    This looks, so. damn. delicious.

    Hmm maybe...


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