Crème Brûlée 法式烤布蕾

16 Feb


It's a custard based French Dessert, traditionally in Vanilla-flavored

Servings Prepare Time Backing Time
4 15min 30-40min


Crème Brûlée
Egg Yolks *4
Sugar 50g
Vanilla Extract 2ml
Double/Heavy Cream 475ml
Brown Sugar/Cocoa Powder 20g

焦糖烤布蕾 材料



Preheat oven to 150°C.


1. Pour Double Cream into a saucepan and Stir over low heat until it almost comes to Boil. Reduce the heat and Simmer gently for 5 minutes.

2. Beat and Stir 4 Egg yolks, Sugar and Vanilla Extra in a mixing bowl until thick and creamy. (Mixture 1 )

step1 step2 3. Pour the Cream over the Egg Mixture 1, whisking continuously until thickened – this indicates that the eggs have begun to cook slightly. (Mixture 2)


4. Sieve the Mixture 2 twice until no bubbles on the surfaceStep4 5. Fill it into 2-3 Ramekins about 2/3 full

6. Place the Ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides. (This is called a Bain-Marie.) Step5 Step6 Baking:

7. Place the Bain-Marie into the preheated oven and bake for 30-40 minutes. (Custard are just set but still a bit wobbly in the middle

8. Set aside to cool to room temperature. Refrigerate for 1 hour, or overnight.

9. If you do not have a Blow-torch, it’s fine. just Sprinkle Cocoa Powder evenly over the surface of each Crème Brulee. Step7,8,9


Servings Prepare Time Backing Time
4 15min 30-40min


Crème Brûlée
Egg Yolks 蛋黄 *4
Sugar 细砂糖 50g
Vanilla Extract 香草精 2ml
Double/Heavy Cream 鲜奶油 475ml/250g
Brown Sugar/Cocoa Powder 红糖/可可粉 20g



1.  把鲜奶油用小火煮至沸点,关火,冷却5分钟,待用。

2.  把蛋黄,细砂糖,香草精混合在容器中,充分搅拌打动 (Mixture 1)

3.  把牛奶和Mixture 1混合搅拌充分 (Mixture 2)

4.  用细筛网过滤Mixture 2,两至三次(至表面无小气泡)

5.  将液体倒入烤模具(Ramekins)中至2/3满

6.  把模具放入大的托盘中(用碗也ok),托盘中注入差不多到模具一半的热水,蒸烤(Bain-Marie)

7.  送入预热的烤箱(150度),烤30-40分钟(烤至表面成型,里面液体还有点晃动即可)

8.  取出烤箱,放凉至室温,放入冰箱1小时或隔1天

9.  从冰箱取出,在烤布蕾上撒上红糖,用瓦斯喷枪烤出焦糖状即可


More Recipes : Crème Brûlée

You could find more recipes of “Crème Brûlée” from the Image links I given

below, or click“Recipes Resources” links at the right column of the “Dessert.S” .

Have a Try on Classic “Crème Brûlée” and giving  its your own style! 🙂

下面还有一些其他做法式烤布蕾的方法,或者你可以在边栏“Recipes Resources”寻找更多的recipes。

空闲的时候,尝试自己做一下这款简单,经典的法式烤布蕾,或者做出你自己的Creme Brulee!~

Simon Rimmer Creme brulee

These vanilla-rich puds are deliciously decadent. If you don’t own a mini blowtorch, caramelise them under the grill.

The Pink Whip-Jammy Damson Brulee

Paul Merrett makes a traditional crème brûlée. Copy the picture and serve in small ramekins, or make in a large ovenproof dish.

Creme Brulee from





8 Responses to “Crème Brûlée 法式烤布蕾”

  1. serena February 21, 2011 at 1:40 AM #


    • SarahWW February 21, 2011 at 1:50 AM #


  2. dailuoman February 21, 2011 at 11:05 PM #


    • SarahWW February 21, 2011 at 11:20 PM #

      Enen~不难不难的~!我会挑容易上手的让大家试试看~我也是新手嘛~!Mandy如果你有喷枪的话最后冰完之后拿出来上面洒上红糖用喷枪烤下,表面到有点金黄偏焦就搞定了!你还可以按自己的想法换配方做~可以变成法式咖啡烤布蕾神马神马的~try try try try~嘿嘿~

  3. Echo February 25, 2011 at 11:49 AM #

    嘿嘿 我觉得你搞传媒实在是太合适了

    • SarahWW February 26, 2011 at 2:48 AM #

      haha~Dearest Echo~ thanks for your support and compliment!~ mua!~lov you!~

      @SarahWW, XOXO.


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