Name: Creme Fruit Brulee
Prep time: 15 min
Cook time: 12 min
Yield: 2 People
Ingredients: 200 ml Cream (1 pack); 2 Tablespoons Powdered Sugar (For custard); 1/3 cup (aprox) Powdered Sugar (For Topping); 3 Eggs (Whites and yolks separated ); 1/2 Teaspoon Vanilla Essence; Fruits of your choice

Creme Fruit Brulee

Crème brûlée is French for burnt cream. Originally sugar is burnt using a torch's flame which is not usually available in our homes so I opted for oven and modified the recipe accordingly (i.e. adding Egg whites to provide insulation). Once its done, you get a unique combination of crunchy, hot and caramelized top with cold fruit cream inside. Enjoy 🙂

CourseDessert
CuisineFrench

Servings	Prep Time
2 People	15 minutes

Cook Time

12 - 20 minutes

Servings	Prep Time
2 People	15 minutes

Cook Time

12 - 20 minutes

Creme Fruit Brulee

CourseDessert
CuisineFrench

Servings	Prep Time
2 People	15 minutes

Cook Time

12 - 20 minutes

Servings	Prep Time
2 People	15 minutes

Cook Time

12 - 20 minutes

Ingredients

200 ml Cream 1 pack
2 Tablespoons Powdered Sugar For custard
1/3 cup (aprox) Powdered Sugar For Topping
3 Eggs Whites and yolks separated
1/2 Teaspoon Vanilla Essence
Fruits of your choice

Servings: People

Instructions

Once the egg yolks and whites are separated, put the egg whites in the refrigerator
Beat egg yolks with sugar till it gets very light
Heat cream in a pan over very low flame till it is near to boil
Remove from heat and let it cool a little.
Add Egg yolks slowly while beating till all yolks are added and beaten with it
Place pan back over and stir till mixture is thick like custard. Add vanilla essence and pour it in the ramekin or fill half of some heat proof bowl
Let it cool in refrigerator or freeze till it is well set and chill
Before serving, take out egg whites and beat them stiff. Also add Add 1/2 teaspoon vanilla essence (You will have some left over at the end)
Place some fruit over custard (e.g. banana)
Cover the surface with egg white
Sprinkle powdered sugar all over the surface till its covered
Place the bowl on upper rack with upper burner (so that it acts like the torch) on on maximum temperature for 7 - 10 minutes till sugar is completely molten and turns brown.