What comes to mind when you think of French desserts. Macarons? Souffle? Well what about treating yourself to some crackling, sweet, custard-filled halal Crème brûlée
? ? Ghura Bakes
is a Muslim-owned home-based business in Singapore serving up the most gorgeous and freshly baked crème brûlées! If you're not too confident about making crème brûlée on your own
, don't worry because you can simply order some right to your door.
Their classic vanilla crème brûlée
(3 for $15) comes in a vanilla flavour, filled with rich, sweet, and flavourful vanilla custard topped with a burnt sugar layer. Just listen to the crackling sound of the burnt sugar, especially when the spoon finally breaks through. ? It's enough to get your appetite going!
P.S. Inspired to try making other iconic desserts? Here's an easy way to DIY the famous Tokyo Banana cake at home
They also have a special flavour you can't find anywhere else - Mao Shan Wang crème brûlée
(3 for $21)! ? The creamy durian custard isn't too overpowering, pairing so well with the burnt sugar. Actual durian is used too so you can be sure you're getting your money's worth with every bite of this indulgent dessert.
Don't forget to add on a packet of their seasalt chocolate chip cookies
(6 for $13.20). The generous sprinkling of salt granules goes perfectly with the sweetness of the chocolate, creating a sweet treat that doesn't feel too overwhelming. ? If you know someone who likes their desserts with a pinch of salt, this will be a nice treat to surprise them with!
You can even order the crème brûlée with the sugar torched or untorched. The torched sugar will remain hard for 1-1.5 hours, and Ghura Bakes recommends you consume it within this time to get the full crunchy effect. If you're not planning to eat it right away (maybe saving it for a late-night snack? ?) then it's better to get the untorched version, which comes with a sugar packet and instructions.
What are you waiting for - it's time to treat yourself to this classic French dessert! ? (And if you're not tired of desserts yet, why not try making tiramisu too