Crème Brulee




U.S. Egg yolk
Corn starch
Sugar of your choice
Whole milk
Full-fat plain yogurt
Pure vanilla extract
Extract sugar for caramel crust

3½ tsp
1 tsp

Creme Brulee


  1. Put corn starch and sugar in a small pan, then mix with milk
  2. Cook and stir for 3 minutes with medium heat until milk is smooth and glossy 
  3. Slowly pour it into the egg yolks while stirring until fully mixed
  4. Add yogurt and vanilla oil and stir until everything blended in smoothly
  5. Pour them into ramekins evenly
  6.  Cover the ramekins with a wet towel or paper towel, and steam it for 20 minutes
  7. Let it cool down for 30 minutes, then refrigerate for 4 hours 
  8. Take it out from refrigerator, spray sugar evenly on the surface and melt the sugar with a fire torch
  9. Finally lay some fruits on top and serve
  Points to note: 
    1. You can use rare sugar for any glucose concerns
    2. It is normal to see some liquid trembling in the center of the pudding 

Today it takes 32 percent less water to produce a dozen eggs than 6 decades ago.