Crème Brûlée 法式焦糖燉蛋

This was my sharing from my Facebook page back in October in 2014. I haven’t started blogging at that time yet. Here is the revised one that is added to my recipe collection here in my blog.

Crème brûlée is mainly a custard dessert made with whipping cream, egg yolks and sugar. For fear of its calories, I replaced some whipping cream with milk. The custard is still smooth and creamy though… For a foolproof crème brûlée, pour hot cream mixture into the yolk mixture slowly so as not to scramble the eggs. Also pay attention to the baking time. Under-baked custard won’t set. If over-baked, the custard will be overcooked and you won’t get that creamy and velvety texture.


法式焦糖燉蛋一般以淡忌廉、蛋黃和糖做主要材料,EC不想太肥所以用少部份牛奶代替淡忌廉,卡路里少一點但依然香滑! 做此甜品有兩點要注意:一是倒熱奶時要慢,否則蛋會被燙熟,二是要掌握入爐時間,焗不夠蛋溫過低便不會凝固,焗太久蛋太老便會鞋口。


Crème Brûlée

makes 6


400 ml whipping cream
125 ml milk
5 egg yolks, large
40 g granulated sugar, plus extra for the topping
1/2 tsp vanilla bean paste or pure vanilla extract

Notes: The eggs I use are about 50 g each without shells.


淡忌廉 400毫升
牛奶 125毫升
大蛋蛋黃 5個
細砂糖 40克 (另加少量做焦糖面)
雲尼拿醬或純雲尼拿香油 1/2茶匙


Directions 做法

Preheat oven to 325ºF/165ºC. Line a baking pan with a tea towel then place 6 ramekins on top. The tea towel will prevent the ramekins from floating around after the pan is filled with water.

In a mixing bowl, beat yolks and sugar with a hand mixer until pale in color. Stir in vanilla bean paste. Set aside.

Heat cream and milk in a small saucepan over medium-low heat to almost a boil. Bubble will form around the edges.

Temper the eggs by slowing adding the heated cream into the yolk mixture. Add cream in small quantity and keep whisking. You want to gradually bring up the temperature of the eggs without cooking and scrambling them. Strain mixture to get rid of any cooked bits if needed.
進行調温: 將熱奶逐少加入蛋黃液中,期間不停攪拌使蛋黃温度漸漸升高,熱奶加得太快或太多容易將黃蛋燙熟,若發現有顆粒可將混合物過篩一次。

Skim off any foam on the surface of the mixture with a spoon. Pour mixture evenly into 6 ramekins. Fill baking pan with hot water until water level is halfway to the ramekins. Bake in this water bath until custard is just set and still wobbly in center, 30 to 35 minutes for my oven. Baking time varies based on pan size, ramekin size, oven settings and so on. An instant read thermometer inserted in the middle of the custard should register 170-175ºF (75-80ºC).
將混合物表面的泡沫撇走後平均倒入六個小杯中,烤盆注入熱水(水位約小杯一半高度),放入焗爐焗至蛋液剛剛凝固但中央仍會搖晃便可取出,EC家中焗爐約需30至35分鐘,入爐時間視乎烤盆及杯子大小,用温度計插入燉蛋中央,中心温度約170 -175ºF (75-80ºC)。

Remove ramekins from water bath and let cool completely on a wire rack. Custard will set up more when it cools. Cover ramekins in plastic wrap and chill in the fridge for at least 2 to 4 hours.

Before serving, sprinkle each ramekin evenly with 1 to 2 teaspoons of sugar. With a kitchen blowtorch,melt the sugar in a circular motion carefully until it is caramelized and turns golden brown. Serve immediately after the sugar hardens, about 5 minutes.
食用前將糖(約每杯1 – 2茶匙)薄薄的洒在燉蛋表面,用火槍對着糖以打圈方式將糖燒至溶和焦化,待五分鐘後焦糖表面變硬後可供食用。


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