The name of this famous dessert means ‘Burnt Cream’ in French. The name is accurate because this dessert is consisting of rich cream-base custard topped with a layer of hardened caramelised Sugar. We actually bought a blowtorch to make this dessert. The investment was worth it as all my family members love this dessert and the blowtorch has been used many times.


4 Servings
*Note: I used my 1 cup capacity Ramekins, which were slightly too large for this recipe. 3/4 cup capacity would be better suitable.


5 Egg Yolks
1/4 cup Caster Sugar *OR 1/3 cup for sweeter flavour
2 cups (500ml) Thickened Cream
*Note: If you want to make the dessert lighter, use Milk for a part of the amount. e.g. 1 cup Thickened Cream and 1 cup Milk
1 Vanilla Pod OR 1 teaspoon Vanilla Extract
Extra Caster Sugar OR Brown Sugar for topping

  1. Preheat oven to 150°C. Place a folded tea towel in a roasting pan and place ramekins on the towel.
  2. Place Cream in a saucepan, add Vanilla Pod and scraped seeds (OR Vanilla Extract), and heat over low heat, stirring occasionally, until it just starts to bubble, then remove from heat.
  3. Meanwhile, whisk Egg Yolks and Caster Sugar in a heatproof bowl. Gradually whisk in Cream until combined.
  4. Strain the mixture into a jug and pour into the ramekins. Add boiling water to the pan about 2cm up the sides of the ramekins. Bake for 30-35 minutes or until softly set. *Note: The mixture will be wobbly when cooked.
  5. Remove ramekins from the pan and allow to cool. When cooled, cover, and leave in the fridge until chilled completely.
  6. When it is ready to serve, sprinkle 1 teaspoon Caster Sugar (OR Brown Sugar) and spread it to cover completely. Then use a blowtorch to caramelise it.