Creme Brulee

Ingredients

• 946 ml (4 cups)double cream
• 250 g (1 1/4 cups), dividedgranulated sugar
• 1 pinchsalt
• 8 largeegg yolks
• 1vanilla pod
• 2.5 ml (1/2 tsp)vanilla extract
• As neededhot water for the water bath

Instructions

1. 1

   Heat the cream

   Preheat the oven to 163°C (325°F). Pour the cream into a medium saucepan. Scrape the seeds from the vanilla pod and add them to the pan along with the pod. Heat over medium-high heat, stirring occasionally, until the cream reaches a light boil. Take the pan off the heat and leave it to stand for 15 minutes.

2. 2

   Mix the custard

   Whisk 150 g (3/4 cup) of the sugar with the salt and egg yolks until the mixture turns slightly pale. Whisk continuously as you slowly pour in the cream mixture. Stir in the vanilla extract, then remove the vanilla pod.

3. 3

   Bake in a water bath

   Arrange the ramekins in baking pans and divide the custard among them, filling each nearly to the top. This makes about seven 177 ml (6 oz) ramekins or twelve 118 ml (4 oz) ramekins. Carefully pour hot water into the pans until it reaches about halfway up the ramekins, taking care not to splash any into them. Bake for 30–45 minutes, until set with a slight jiggle in the centres; smaller ramekins need less time and larger ones more. Cool at room temperature for 30 minutes, then refrigerate for 3 hours.

4. 4

   Caramelise the sugar

   Take the ramekins out of the fridge and leave them to stand for 20 minutes. Sprinkle the remaining sugar evenly over the tops. Hold a kitchen torch about 10 cm (4 inches) from the sugar and brown it evenly, moving the flame away just before it reaches your preferred colour. Refrigerate for a further 20 minutes.

5. 5

   Serve chilled

   Serve the crème brûlée cold.

What is crème brûlée?

Crème brûlée is a French dessert of rich baked custard finished with a crisp layer of caramelised sugar. The contrast between the cool, soft custard and brittle top is central to the dish.

This version uses vanilla in two forms and bakes the custards in a water bath. That gentle cooking helps the centres set smoothly while keeping them tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 4g protein, 21g carbs, 30g fat.

The sugar supplies most of the carbohydrates, while the cream and egg yolks contribute most of the fat; the yolks also provide some protein. For a more balanced plate, serve a ramekin with fresh fruit rather than another rich dessert.

Vanilla and cream

Vanilla pod: scraping the seeds into the cream brings their flavour into the custard, while steeping the pod adds more aroma. Remove the pod before filling the ramekins.

Cream: warming it until it just reaches a light boil helps it blend with the yolks. Let it stand for 15 minutes so the vanilla can infuse.

Temper the yolks gently

Slow addition: pour the warm cream into the yolk mixture gradually while whisking. This brings the ingredients together without abruptly heating the yolks.

Keep whisking as you pour, then stir in the vanilla extract. The mixture should be combined before it goes into the ramekins.

Use the water bath

Water level: pour hot water around the ramekins until it reaches about halfway up their sides. Pour carefully so none gets into the custard.

Doneness: look for custards that are set around the edges but still jiggle slightly in the centre. The baking time varies with ramekin size, so use the texture cue as well as the stated 30–45 minutes.

Chill before topping

First chill: cool the baked custards for 30 minutes at room temperature, then refrigerate for 3 hours. This gives them time to firm up before the sugar is added.

Final chill: after torching, refrigerate for another 20 minutes before serving. The sugar top is best made close to serving so it stays crisp.

Make an even sugar top

Sugar layer: scatter the remaining sugar evenly across each custard. An even coating helps the surface brown consistently.

Torching: hold the flame about 10 cm (4 inches) away and move it steadily over the sugar. Stop just before the colour reaches your target, as the surface continues to darken briefly.

What to serve alongside

Crème brûlée is rich and works well served on its own at the end of a meal. Fresh berries can add a tart contrast, if you would like an accompaniment.

Serve it straight from the fridge so the custard remains cool beneath the warm, crisp sugar shell.

Recipe notes & tips

• Use ramekins of similar size so they bake at roughly the same rate.
• Pour the cream into the yolks in a slow, steady stream while whisking.
• Keep the water bath below the rims of the ramekins to avoid splashing water into the custard.
• Check for a slight wobble in the centre rather than waiting for the custards to look completely firm.
• Spread the topping sugar evenly for a more uniform caramelised crust.
• Move the torch continuously to avoid scorching one spot.

Variations

• Citrus note: infuse the cream with a strip of lemon or orange peel, then remove it with the vanilla pod.
• Coffee flavour: steep a little ground coffee in the warm cream, then strain it before combining with the yolks.
• Cocoa twist: add a light dusting of cocoa powder over the custard before adding the sugar topping.
• Berry pairing: serve with fresh raspberries or strawberries for a tart contrast.
• Vanilla extract: use extra vanilla extract if you do not have a vanilla pod, adjusting to taste.

Common mistakes to avoid

• Boiling the cream hard: stop when it reaches a light boil so it does not boil over.
• Pouring too quickly: add the cream gradually while whisking to avoid overheating the yolks.
• Splashing the water bath: pour water into the baking pan carefully and keep it out of the ramekins.
• Overbaking: remove the custards when their centres still jiggle slightly.
• Uneven sugar coating: distribute the sugar across the whole surface before using the torch.
• Torching too long: move the flame away just before the sugar reaches the desired shade.

How to store

Keep the baked custards covered in the refrigerator and use within 3 days. For the crispest top, torch the sugar shortly before serving; refrigerate leftovers and expect the topping to soften.

Frequently asked questions