Friday, July 22, 2011

Crème Brulee

With this, I would like to take off for summer! Yes, I need to prepare for the Mediterranean trip coming up in late August. Have a happy and safe summer my friends!!

This is THE easiest of Crème brulee recipes one can ever come across! Believe me on this. Only a few everyday ingredients that most of us have on hand, well in this case, in our refrigerators! And you can whip up this easy yet elegant dessert in no time. The only time consuming process is the chilling of the brulees in the fridge. Mine is a low cal, low fat version as I used Splenda and evaporated milk instead of sugar and heavy cream. I believe this is a nutritious dessert(!) as we are using egg yolks which are full of egg nutrients(don't think about cholesterol, you are not going to eat all 6 brulees!), all the protein and calcium from milk. Crusty sugary layer, broken into pieces, smooth velvety custard--with a hot cup of cappuccino! Aha… now that's what I called floating on the cloud 9.

Crème Brulee
8 egg yolks
1/2 cup Splenda
2 cups evaporated milk
2 tsp vanilla extract
2 tbsp sugar for sprinkling on top of brulees
How to:
Preheat the oven to 250° F.
Mix first 4 ingredients with hand mixer and pour on ramekins.
Place in the hot oven with the ovenproof bowl filled with hot water.
Bake for about an hour or until completely set.
Cool and refrigerate for at least 8 hours or overnight.
Sprinkle sugar on top, caramelize the tops with blowtorch or simply place the ramekins under the broiler till the sugar caramelizes on top.


  1. Perfect and delicious looking cream brulee. Lovely dessert.

    Hamaree Rasoi

  2. Creme brulee is totally to die for ~ haven't made it in ages, you have done a wonderful job here!

    Enjoy your vacation n come back soon :)
    US Masala

  3. Creme brûlée is dangerous.... I just might eat 6!