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This French recipe also known as burnt cream, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.

Our professional tips will help you to create this crunchy-and-custardy delight.

Lets Dive in!


11/4 cup of Dano full cream milk

4 yolks of egg

1-tablespoon of vanilla essence

½ cup or 120g of sugar to caramelize the surface

For the mango chutney:

¼ cup of sugar

½ cup of water

2 teaspoons of lemon juice

½ teaspoon of arabic mixed spices

2 small ripe mangoes, fresh and cut into cubes


  • Mix Dano powdered Milk and water – bring to boil.
  • Remove from heat; add the egg yolks and vanilla essence to the mixture and sift.
  • Divide the mixture equally over 2 bowls.
  • Place the bowls in a deep pan filled with water.
  • Place the pan filled with water in a preheated oven at 100 °C,
  • Bake for 20 minutes or until the texture is firm.
  • Remove from the oven, cool aside and then refrigerate for 15 minutes.
  • Remove from the fridge and cover the whole surface of each bowl with a thin layer of sugar.

To prepare the mango chutney:

  • Combine all its ingredients together, except the mango, in a saucepan,
  • Bring to boil and then simmer for 5 minutes.
  • Remove from heat; add the mango and keep aside to cool.
  • Serve the crème brulee with the mango chutney on top or aside as a condiment.

Try this delicious recipe at home and share with your loved ones.


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