How to make Creme Brulee - Eggless -

Eggless version of this classic British dessert.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Milk (दूध), Fresh cream (ताज़ी क्रीम )

Cuisine : French

Course : Desserts

For more recipes related to Creme Brulee - Eggless checkout Kesari Indrayani, Rabri, Coconut Bread Pudding, Coconut Custard . You can also find more Desserts recipes like Triple Chocolate Mousse Doughnuts Banana Pudding with Caramel Sauce Molten Marble Cake

Creme Brulee - Eggless

Creme Brulee - Eggless Recipe Card


French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

Prep Time : 0-5 minutes

Cook time : 2-2.30 hour

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Creme Brulee - Eggless Recipe

  • Milk 1 1/2 cups

  • Fresh cream 1/2 cup

  • Vanilla custard powder 2 tablespoons

  • Sugar 3 tablespoons

  • Brown sugar 4 tablespoons


Step 1

Heat 1 cup milk in a non-stick pan, add cream, mix well and heat for 2 minutes.

Step 2

Put custard powder in a bowl, add remaining milk and mix well. Add this to the milk-cream mixture, mix and cook till the mixture thickens.

Step 3

Add sugar, mix well and cook till the sugar dissolves completely. Strain the mixture so that there are no lumps.

Step 4

Pour the strained mixture into 4 individual ramekin moulds and refrigerate till set.

Step 5

Add 1 tbsp brown sugar on each moulds and spread. Caramelize the sugar with a brulee torch and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.