Malted Creme Brulee

    4 hours

    Crème Brûlée is a perfect dessert for entertaining, as all that needs to be done at the last minute is to caramelise the sugar. There are many variations of this well known dessert – this is mine, flavoured with malt.


    Queensland, Australia
    3 people made this

    Makes: 4 Creme Brulees

    • 1/3 cup Horlicks (malt powder)
    • 1/4 cup milk
    • 500ml thickened cream
    • 1 tsp vanilla essence
    • 4 egg yolks
    • 1/4 cup caster sugar
    • 1 1/2 TBS caster sugar, extra

    Preparation:20min  ›  Cook:40min  ›  Extra time:3hours chilling  ›  Ready in:4hours 

    1. 1. Preheat the oven to 140°C.
    2. 2. Mix the Horlicks powder with the milk until it becomes a smooth paste. Place in a saucepan together with the cream and vanilla over a medium low heat. Heat until it just comes to the boil, then remove from heat.
    3. 3. Meanwhile, beat the eggs and ¼ cup sugar together in a bowl until slightly thickened. Gradually add the heated cream, whisking continuously. Pour the mixture evenly into the ramekins.
    4. 4. Place the filled ramekins into a roasting pan. Add enough boiling water from the kettle to come halfway up the sides of the ramekins.
    5. 5. Bake for 40 minutes, or until just set – it should still have a slight wobble.
    6. 6. Remove the ramekins from the baking dish, cool, then cover with plastic food wrap and refrigerate for at least 3 hours.
    7. 7. Preheat grill to high.
    8. 8. Sprinkle 1½ teaspoons of castor sugar evenly over the top of each Brûlée. Place under the grill and cook for 2-3 minutes or until sugar bubbles and caramelises. (If you own a kitchen blowtorch, run this over the sugar until it caramelises).
    9. 9. Serve immediately.


    To make 6 crème brûlées, use 6 x ¾-cup ramekins and reduce cooking time by 5 minutes.

    Drink pairing

    Botrytis Semillon

    See it on my blog

    Check out this recipe on Entertaining Made Easy

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