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Crème Brûlée

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8 fl. oz. (1 cup) double (heavy) cream
8 fl. oz. (1 cup) milk
2 teaspoons granulated sugar
1 tablespoon vanilla essence
3 egg yolks, beaten
4 tablespoons (⅓ cup) brown sugar
2 oz. shelled almonds, toasted


Serves: 3


Combine the cream, milk, granulated sugar and vanilla essence. Strain in the egg yolks and stir well. Pour the mixture into a 1½ pint (3¾ cup) souffle dish or other heat resistant dish. Stand in a shallow heat resistant casserole, half filled with boiling water.

Cook on LOW for 16-18 minutes, stirring twice during the first 5 minutes. The crème will be cooked when a knife inserted into the centre comes out clean. Remove the dish from the water.

Leave to cool, then chill for at least 4 hours. Sprinkle the brown sugar over the chilled crème. Put under a hot grill until the sugar has dissolved and caramelized. Top with toasted almonds. Refrigerate for 3 hours before serving.

In a microwave oven without variable control of 650 watts output or over, the crème must be cooked in individual dishes. Divide the mixture between 3 individual soufflé dishes. Place in a heat resistant dish, half filled with boiling water. Cook for 4½-5 minutes until the mixture starts to bubble. The custards will set as they cool.

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