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| Main Ingredients | Egg yolks, Heavy Cream |
| Cuisine | French |
| Course | Desserts |
| Prep Time | 11-15 minutes |
| Cook time | 26-30 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of Cooking | Moderate |
| Others | Non Veg |
Ingredients list for Cream brulee
- Egg yolks
- 2 1/2 cups Heavy Cream
- 1/2 teaspoon Vanilla essence
- 6 tablespoons Sugar
- 2 tablespoons Brown sugar
Method
- Preheat the oven to 150°C.
- Beat egg yolks with four tablespoons sugar and vanilla essence till thick and creamy.
- Take the cream in a deep non-stick pan and bring it to boil. Remove the cream and put it in the egg yolk mixture and mix till well combined.
- Take the cream mixture on a double boiler and keep stirring till the mixture coats the back of the spoon.Remove the mixture and pour it in oven proof dish. Bake in the preheated oven for thirty minutes.
- Remove and set aside to cool. Refrigerate it for an hour.
- Preheat the oven to broil. In a small bowl combine the remaining sugar and brown sugar. Sift the sugar evenly over custard.
- Place the dish under broiler till the sugar melts. Remove and allow to cool.
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