Bo Tat (Chinese/Portugese Style Creme Brule) Recipe

Bo Tat (Chinese/Portugese Style Creme Brule)


  1. 1 1/2 Quarts whipping cream

  2. 15 Egg Yolks

  3. 1 1/2 Cups Sugar

  4. 2 Vanilla Beans

How to make Bo Tat (Chinese/Portugese Style Creme Brule)

I saw egg custard being served at a KFC in China when I was there. Like wow! right?! Then when I had actually bought some, I realized it was a Portugese style creme brule. I got this recipe from my host family but I've altered it a lot since then. So, this is my version now. Enjoy!

Here's how to do it:

  1. Heat cream in a saucepot with vanilla beans.
  2. Place egg yolks in a mixing bowl with sugar and mix well.
  3. When cream is hot, add a little into the yolks at a time until half of the cream is used. This is called tempering the yolks.
  4. Add the egg mixture back into the pot with the rest of the cream and mix well.
  5. Strain the mixture to remove the vanilla beans and any impurities.
  6. Place the mixture into a 9 x 13 pan and cook in a preheated 400-degree oven.
  7. Cook for about 50 minutes or until the brulee is firm.

To Finish

  1. After the brulee is cool, dust the top with sugar.
  2. Place the brulee under the oven broiler and cook until the sugar caramelizes, this doesn't take long so keep a close eye on it.
  3. Top with fresh berries.

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