Crème brûlée

Crème brûlée is a silky vanilla custard baked gently in a water bath and finished with a thin, crackling layer of caramelised sugar. The pleasure of the dish lies in the contrast between the chilled, creamy centre and the crisp amber shell you tap through with a spoon.

Nutrition · per serving

610kcal

6.5gProtein

29gCarbs

52gFat

0gFiber

2 servings

Ingredients

6 items

Custard base

heavy cream300 ml

vanilla bean1 bean

egg yolks3

caster sugar35 g

fine salt1 pinch

Caramel crust

caster sugar20 g

Tips

•For the smoothest custard, avoid boiling the cream and avoid whisking air into the yolks.
•If you do not have a torch, you can caramelise under a very hot grill, but chill the custards thoroughly first and watch constantly.
•Use superfine caster sugar for the topping; it melts faster and makes a more even crust.
•A shallow ramekin gives the best ratio of caramel crust to custard.

Steps

1
Preheat the oven to 150°C conventional heat. Boil a kettle or heat water separately for the water bath. Place 2 ramekins of about 150 ml each in a small deep baking dish.
2
Split the vanilla bean lengthwise and scrape out the seeds. Put the heavy cream, vanilla seeds, and the scraped pod into a small saucepan. Heat over medium-low heat just until steaming and tiny bubbles appear around the edge; do not boil, or the custard can taste cooked rather than delicate.
300 ml heavy cream1 bean vanilla bean
3
While the cream heats, whisk the egg yolks, 35 g caster sugar, and the fine salt in a bowl just until smooth and slightly lightened. Do not whip in too much air; excess foam can leave bubbles on the finished custard.
3 egg yolks35 g caster sugar1 pinch fine salt
4
Remove the vanilla pod from the hot cream. Slowly pour the hot cream into the yolk mixture while whisking constantly to temper the eggs. Stir gently until fully combined, then skim off any foam from the surface for the smoothest finish.
300 ml heavy cream3 egg yolks35 g caster sugar1 pinch fine salt1 bean vanilla bean
5
Strain the custard into a jug, then divide it evenly between the ramekins. Pour hot water into the baking dish until it comes about halfway up the sides of the ramekins. Bake for 28-32 minutes, until the edges are set but the centres still wobble slightly like jelly when gently shaken.
6
Carefully remove the ramekins from the water bath and let them cool for 10 minutes. Then refrigerate for 2 hours, or until fully chilled and set. Proper chilling is essential so the sugar crust stays crisp instead of melting into the custard.
7
Just before serving, blot any moisture from the surface of each custard with paper towel. Sprinkle the 20 g caster sugar evenly in a thin layer over the tops. Caramelise with a kitchen torch until deep amber and glassy, moving constantly so the sugar melts evenly without burning.
20 g caster sugar
8
Leave the caramelised tops to stand for 1-2 minutes so the crust hardens, then serve immediately. The ideal contrast is a cold, silky custard beneath a warm, brittle caramel lid.
20 g caster sugar

Origin & History

Crème brûlée is a classic French dessert of rich baked custard topped with burnt sugar, associated with refined restaurant and bistro cooking. Versions of cream custards with caramelised tops have appeared across Europe for centuries, but the French form became especially iconic in modern culinary tradition.

french dessert vanilla custard vegetarian classic baked

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Crème brûlée

Steps

Preheat the oven to 150°C conventional heat. Boil a kettle or heat water separately for the water bath. Place 2 ramekins of about 150 ml each in a small deep baking dish.

Split the vanilla bean lengthwise and scrape out the seeds. Put the heavy cream, vanilla seeds, and the scraped pod into a small saucepan. Heat over medium-low heat just until steaming and tiny bubbles appear around the edge; do not boil, or the custard can taste cooked rather than delicate.

300 ml heavy cream1 bean vanilla bean

While the cream heats, whisk the egg yolks, 35 g caster sugar, and the fine salt in a bowl just until smooth and slightly lightened. Do not whip in too much air; excess foam can leave bubbles on the finished custard.

3 egg yolks35 g caster sugar1 pinch fine salt

Remove the vanilla pod from the hot cream. Slowly pour the hot cream into the yolk mixture while whisking constantly to temper the eggs. Stir gently until fully combined, then skim off any foam from the surface for the smoothest finish.

300 ml heavy cream3 egg yolks35 g caster sugar1 pinch fine salt1 bean vanilla bean

Strain the custard into a jug, then divide it evenly between the ramekins. Pour hot water into the baking dish until it comes about halfway up the sides of the ramekins. Bake for 28-32 minutes, until the edges are set but the centres still wobble slightly like jelly when gently shaken.

Carefully remove the ramekins from the water bath and let them cool for 10 minutes. Then refrigerate for 2 hours, or until fully chilled and set. Proper chilling is essential so the sugar crust stays crisp instead of melting into the custard.

Just before serving, blot any moisture from the surface of each custard with paper towel. Sprinkle the 20 g caster sugar evenly in a thin layer over the tops. Caramelise with a kitchen torch until deep amber and glassy, moving constantly so the sugar melts evenly without burning.

20 g caster sugar

Leave the caramelised tops to stand for 1-2 minutes so the crust hardens, then serve immediately. The ideal contrast is a cold, silky custard beneath a warm, brittle caramel lid.

20 g caster sugar

Origin & History