Recipe by: Tania Nicaise

Source: Carine restaurant’s recipe

Serves: 9


  • 750 ml fresh cream milk min 35%
  • 250 ml whole milk
  • Ingredient for infusion (zest from 1 orange or vanilla pod opened and grated, coffee beans, mint or basil leaves, pandan leaves….)
  • 200 g caster sugar + to cover the top of the cream
  • 9 egg yolks (60 g)


  • Heat the cream and the milk with the infusion’s ingredient until boiling point.
  • Let it cool down and infuse for at least 2 hours (overnight for a strong taste)

Preheat the oven 180 C (350 F)

  • Reheat the milk to warm temperature
  • Mix the egg yolks with the sugar
  • Strain the milk and add in the eggs mixture. Stir well
  • Pour the mixture in small ramekins and cook in a bain-marie (double boiling) in the oven at 160 C (320 F) for 40 mins.
  • Check time to time the level of water and add more if necessary.
  • Remove the ramekins from oven and let it cool. Once cold, keep them in the fridge.
  • Put the equivalent of 1 Tbsp of caster sugar on top of each ramekin.
  • Burn with a torch.

Note: You can keep these crème brûlée up to 3 days in the fridge.

Download PDF here (many more photos are in the PDF): French Creme Brulee Tania Nicaise