French Desserts – Creme Brulee Recipe

French Desserts – Creme Brulee Recipe

Desserts Recipes

Chef Sousa’s stove-top shortcut to creating the Portuguese variation of this crunchy-custardy delight. You’ll find this amazingly quick and simple one-pan recipe will get you to the table tout de suite.

Europe’s in love with crunchy-custardy-creamy Crème Brûlée. The dessert’s origin is up for debate – some insisting it goes back to Roman times. The first printed recipe appeared in a 17th century French cookbook by Francois Massialot, chef de cuisine at the Palace of Versailles.

Your guests will appreciate garnishing with seasonal fresh berries. When their spoons break through the thin, caramelized surface, the golden custard underneath will deliver a velvety taste that is sublime.


6 egg yolks
3 T corn flour
4 T white sugar
4 C (1 liter) whole milk
Fresh lemon peel
2 cinnamon sticks
Ground cinnamon
Turbinado, demerara, muscovado or pure
granulated cane sugar for the burnt sugar

Fresh seasonal berries


Pour 4 cups of whole milk into sauce pan on countertop and begin stirring with a large spoon or whisk. Separate your 6 egg yolks and add to the milk while still stirring. Place into your mixture the 2 cinnamon sticks and an approximately 1 inch long piece of fresh lemon peel.

Gradually, add your 3 tablespoons of corn flour until well combined. Now, put the sauce pan onto the stove over medium-low heat. Let the mixture thicken, stirring constantly, for about 10 to 12 minutes, until it has a very creamy, custardy consistency.

Remove from the heat, discard the lemon peel and cinnamon sticks, and pour into a serving dish. Use a spatula to transfer all of the mixture. Let cool slightly. You can refrigerate until ready to serve, but bring to room temperature before caramelizing the top

Before serving, sprinkle some sugar evenly on top (about 2-3 tsp.) and burn the sugar with a kitchen torch (or under your oven broiler) until you get a thin, caramelized crust. Finish with a gentle dusting of ground cinnamon.

Makes 6 servings.

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