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Crème Brûlée Foam recipe with your friends or colleagues!

Crème Brûlée Foam

creme brulee foam

Six simple ingredients – cream, milk, sugar, egg yolk, cinnamon and lemon – make for a fine crème brûlée foam with enough grace and elegance to win over anyone at the dinner table. Though many will agree that part of the excitement of a crème brûlée is the cracking of the brûléed crust, the airiness of this crème brûlée foam is the ideal choice for a daintier dessert.


    • 300 g heavy cream (min. 35% fat content)
    • 75 ml of whole milk 
    • 75 g sugar
    • 60 g egg yolks
    • 1 cinnamon stick 
    • 1 lemon, zested


To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.

    1. Beat the egg yolks and a tablespoon of sugar in a mixing bowl then set it aside. 
    2. Briefly heat the heavy cream, milk, cinnamon stick and lemon zest in a saucepan, then add the sugar and heat the mixture to 82°C, stirring continuously. 
    3. Pour the cream mixture over the egg yolks, mix the ingredients together, then pour the mixture back into the saucepan. Briefly heat the contents over low heat until you achieve a creamy consistency. 
    4. Remove the pan from the heat and allow the crème brûlée mixture to cool down for 10-15 minutes. 
    5. Strain the crème brûlée foam mixture into a siphon, connect your Smartwhip and charge it to 13 bar. Disconnect your Smartwhip and shake the siphon for 10-15 seconds to evenly distribute the gas, then place the siphon in a refrigerator to cool for at least 6 hours. 


Serve the crème brûlée foam over a steaming cup of coffee, in a cone with a caramelised sugar crust, or as a dessert of its own. 

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