Nothing can be better than the rich, creamy custard at the end of a full coarse meal. It is indeed the most versatile kind of dessert, which can be served with almost every other sweet. Let it be the eclair filling, fruit custard or an authentic trifle, it goes well with everything.


A simple recipe with a blend of egg yolks, milk, corn starch and sugar germinates into velvety smooth custard. Creme Brule being a sophisticated version of chilled custard with brittle caramel layer and a jiggly-wiggly texture is no less in its allure.

Mind-Mapcreme brule


Yield: approximately 3-4 servings


  • 3 large egg yolks
  • ¼ cup (50 grams) fine sugar
  • 1 ¼ cups (300 ml) milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons (20 grams) all-purpose flour
  • 2 tablespoons (20 grams) corn-starch(corn flour)
  • 4 tablespoons granulated white sugar


  • Grease small heatproof bowls (the Creme Brule would get the shapes of these bowls as imprints when inverted.)
  • In a bowl, add the sugar and egg yolks together. Let it set for a while. Sift the flour and corn-starch (corn flour) into above mixture, mixing until you get a smooth paste.
  • Add milk and vanilla to a saucepan. Heat it on simmer just until it starts boiling. Remove from heat and slowly and gradually add to egg mixture, whisking constantly to prevent curdling.
  • Again start heating the mixture, stirring constantly. Do not allow lumps formation.
  • Let the milk boil and thicken up a little. When the mixture has reduced to approximately half of its original quantity, remove it from heat.
  • Let it cool down.
  • Take another saucepan, put sugar into it and place it on the burner. Allow it to melt completely and remove from heat when a light golden color is obtained.
  • Put it into greased heatproof bowls to form a thin crunchy molten sugar film when inverted.
  • Put the room temperature custard in the bowls. Refrigerate at least for 2 hours or until the surface is firm but soft.
  • Place a serving plate on top of the bowl and invert it to get the Creme Brule out and serve as it is.


  • While adding egg mixture to milk, if you get a few lumps (curdling) in the mixture, do not worry, straight away strain it.

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