Crème Brûlée Recipe

Six ramekins of crème brûlée topped with fresh raspberries and mint leaves are arranged on a dark surface, with a bowl of brown sugar and a dark serviette nearby.

No ratings yet

Learn how to make crème brûlée with a silky vanilla custard and a thin, shatter-crisp caramel top. The perfect make-ahead dessert for entertaining.

Prep Time20

Cook Time40

refrigerating time4

Total Time5

Course: Dessert

Cuisine: French

Keyword: classic dessert, custard

Servings:

Author Nicky Corbishley

Ingredients

Custard

450 ml (1 ⅞ cups) double cream (heavy cream)
50 ml (3 tbsp + 1 tsp) full-fat milk
2 tsp vanilla extract or vanilla bean paste
5 large egg yolks
70 g (⅓ cup / 2.5 oz) caster sugar

Topping

6 tsp demerara sugar or caster sugar for brûlée (about 1 tsp per ramekin)

To Serve:

12 fresh raspberries (3 per ramekin)
fresh mint leaves

Instructions

Preheat the oven to 130°C (265F) fan.
To a bowl, add egg yolks and caster sugar, and whisk gently until the sugar dissolves. We want to whisk gently to try not to incorporate lots of air.
5 large egg yolks, 70 g (⅓ cup / 2.5 oz) caster sugar
Add cream, milk and vanilla extract to a saucepan. Place the saucepan on the hob (stovetop) and heat the cream and milk mixture on a medium to low heat until just steaming and until bubbles are starting to form at the edges.
450 ml (1 ⅞ cups) double cream (heavy cream), 50 ml (3 tbsp + 1 tsp) full-fat milk, 2 tsp vanilla extract
Slowly pour the cream mixture over the yolks while whisking lightly until thoroughly combined.
Pour the custard through a fine sieve into a jug then skim any foam (to prevent bubbles).
Arrange ramekins in a deep roasting tin. Divide custard evenly into the ramekins.
Pull out the oven shelf and place the roasting tin on the shelf. Pour recently boiled water into the tin to come halfway up the ramekins. Carefully push the oven shelf back in and close the oven door.
Bake 30–40 minutes until edges are set and centres still wobble like jelly when nudged (no liquid slosh).
Carefully lift ramekins from the water, cool to room temp, then chill at least 4 hours (or up to 24).
When you're ready to serve sprinkle each ramekin with 1 tsp sugar, tilting it around to completely coat the surface of the set custard.
6 tsp demerara sugar
Caramelise the sugar with a blowtorch until it's a deep amber (or put under a hot grill/broiler if you're ramekins are grill-proof — watch them closely).
Let the tops harden for a minute, then serve. I like to top mine with fresh raspberries and mint leaves.
12 fresh raspberries (3 per ramekin), fresh mint leaves

Notes

The vanilla extract

Use good quality vanilla extract, or you can use vanilla bean paste (same quantity).
Alternatively you can use a vanilla pod.

If you use a vanilla pod, you want to slice it lengthways down the centre and scrape out the seeds. Then place the seeds and pod in the milk and cream and leave for 20-30 minutes to allow the flavour to develop before heating.

Note: If using vanilla bean paste or pods, then you will have vanilla seeds in the creme brulees. These tend to sink towards the bottom half of the dishes, but do still look nice.

Nutritional information is approximate, per serving (this recipe serves 6).

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.