Crème brûlée

Ingredients

• 600 ml (3 small cartons)double cream
• 5egg yolks
• 1 pod or 45 ml (3 tbsp)vanilla pod or vanilla essence
• 100 g (½ cup)granulated sugar
• To taste (about 1 tsp per mould)soft brown sugar

Instructions

1. 1

   Warm the cream

   Heat the cream gently with the vanilla pod or vanilla essence.

2. 2

   Remove from heat

   As soon as the cream begins to boil, take it off the heat.

3. 3

   Scrape the vanilla

   If using a vanilla pod, remove it, split it lengthways and scrape out the seeds with a knife. Stir the seeds into the cream. Skip this step if using vanilla essence.

4. 4

   Mix the custard

   Beat the egg yolks with the granulated sugar, then gradually whisk them into the cream until combined. Leave the mixture to stand so the foam subsides.

5. 5

   Bake in a water bath

   Pour the mixture into individual moulds and bake in a bain-marie at 170 °C for 25 minutes. Keep the water from boiling.

6. 6

   Cool and chill

   Leave the custards to cool, then refrigerate them.

7. 7

   Caramelise the tops

   Just before serving, sprinkle brown sugar over each mould, using about 1 teaspoon per mould, and caramelise it with a kitchen torch. If you do not have a torch, use the oven grill.

What is crème brûlée?

Crème brûlée is a French dessert made from baked custard with a brittle, caramelised sugar topping. Its contrast of cool, soft custard and a crisp top is what makes it distinctive.

This version relies on cream and egg yolks for a rich set, with vanilla for flavour. The sugar topping is caramelised just before serving so it stays crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 5g protein, 24g carbs, 39g fat.

Most of the fat comes from the cream and egg yolks, while the granulated and brown sugars supply most of the carbohydrates. The yolks also contribute some protein, though this remains a rich, cream-led dessert. Balance the plate with fresh fruit and keep the portion to one mould.

Choosing the vanilla

Vanilla pod: warming it in the cream infuses the base, and scraping in the seeds adds the little dark flecks associated with vanilla custard.

Vanilla essence: use the stated amount and omit the pod-scraping step. The cream should still be taken off the heat as soon as it begins to boil.

Whisking the yolks

Gradual mixing: add the yolk-and-sugar mixture to the cream a little at a time while whisking. This helps combine the ingredients evenly.

Settling: let the mixture stand after whisking, as directed, so foam can subside before you pour it into the moulds.

Baking gently

Water bath: the moulds sit in water while baking, which helps the custards cook gently. Keep the water from boiling, as the method specifies.

Doneness: bake for 25 minutes at 170 °C. The recipe does not give a separate visual doneness cue, so avoid extending the time without checking the custards.

Chilling before serving

Cool first: allow the moulds to cool before refrigerating them. Chilling gives the baked custard time to become cold before the sugar is finished.

Serve soon after torching or grilling the sugar so the topping is at its crispest.

Caramelising the sugar

Even layer: scatter about 1 teaspoon of brown sugar over each mould before caramelising. A fairly even covering helps create a consistent top.

Torch or grill: use a kitchen torch if available, or the oven grill as the recipe suggests. Keep an eye on the sugar as it caramelises.

What to serve alongside

The custard and caramel topping are rich and sweet, so small portions of fresh berries or sliced fruit make a simple accompaniment.

You can also serve the crème brûlée on its own, letting the crisp sugar and vanilla custard remain the focus.

Recipe notes & tips

• Heat the cream gently and remove it from the heat when it begins to boil.
• Add the yolk mixture gradually while whisking to combine it smoothly.
• Let the custard mixture stand until the foam settles before filling the moulds.
• Keep the bain-marie water from boiling during the 25-minute bake.
• Add and caramelise the brown sugar just before serving for a crisp topping.

Variations

• Citrus note: add a little finely grated citrus zest to the cream as it warms.
• Coffee flavour: infuse the warm cream with coffee, then remove any solids before mixing.
• Berry topping: serve each custard with a few fresh berries alongside.
• Spiced cream: add a small pinch of cinnamon while warming the cream.
• Vanilla choice: use the vanilla pod for visible seeds or the specified vanilla essence for convenience.

Common mistakes to avoid

• Boiling the cream: remove it from the heat as soon as it begins to boil.
• Adding yolks all at once: whisk them into the cream gradually for an even mixture.
• Foamy custard: leave the mixture to stand so the foam subsides before pouring.
• Boiling bath water: keep the bain-marie water below a boil while the custards bake.
• Soft topping: caramelise the sugar just before serving rather than well in advance.

How to store

Once cooled, cover the moulds and refrigerate for up to 3 days. Add and caramelise the brown sugar just before serving; the custard is best served chilled and is not suited to reheating.

Frequently asked questions