Crème Brulee

  • Corn flakes, toasted 200.0 g
  • UHT Milk 800.0 ml
  • Dairy cream, 38% fat content 800.0 ml
  • Infusion mixture (from Part A) 400.0 ml
  • Sea Salt 7.5 g
  • CARTE DOR Vanilla Flavoured Flan Mix 2kg 160.0 g

Salted Egg Crunchy Flakes

  • Corn flakes 85.0 g
  • Milk Powder 40.0 g
  • Knorr Golden Salted Egg Powder 800g 15.0 g
  • Icing Sugar 20.0 g
  • Sea Salt 1.0 tsp
  • Margarine 80.0 g

Creamy, refreshing and decadent, this crème brulee recipe is a heavenly treat that promises love at first bite. Crunchy salted egg flakes give this popular French dessert a unique Asian twist.



  1. Crème Brulee

    • Heat oven to 160° C.
    • Part A: Spread corn flakes on a baking sheet and bake until toasty, about 15 minutes.
    • While still warm, transfer to milk and cream mixture. Stir to combine and gently warm up for 3 mins.
    • Strain into a bowl or a saucepan, pressing to extract liquid. Discard soggy cereal.
    • Part B: Heat up infusion mixture (from Part A), cream, and sea salt.
    • Gradually add in vanilla flan mix, stirring continuously until dissolved.
    • Remove from heat.
    • Pour into ramekin moulds and leave to set in the fridge.
  2. Salted Egg Crunchy Flakes

    • Heat oven to 160° C.
    • Place corn flakes in a large bowl and crush lightly with your hands.
    • In a small bowl, stir together milk powder, salted egg powder, icing sugar and sea salt.
    • Sprinkle mixture over crushed flakes and add melted margarine.
    • Toss to coat cornflakes evenly.
    • Spread on a baking sheet lined with parchment paper and bake for 20 minutes, until golden brown.
    • Remove from tray and set aside to cool.
    • Sprinkle topping on top of burnt crème brulee.
    • Use the salted egg crunchy flakes immediately or store in an airtight container.