Classic Creme Brulee

Ingredients

• 480 mlwhipping cream (35% fat)
• 15 ml (or 1 vanilla bean or 1 tbsp vanilla bean paste)vanilla extract
• 5egg yolks
• 50–100 gsugar
• A pinchsalt
• 30 ml (optional)bourbon
• To tasteextra white sugar or raw sugar, for caramelising

Instructions

1. 1

   Warm the cream

   Pour the cream into a saucepan. If using a vanilla bean, split it lengthways, scrape out the seeds with the back of a knife, then add both the seeds and pod to the cream and whisk. Heat over medium to medium-high heat until steaming and just beginning to simmer; do not let it boil. Leave to infuse for 5–10 minutes or longer, then remove the pod. Strain if you wish, taking care to keep the vanilla seeds in the cream.

2. 2

   Mix the yolks

   Put the egg yolks in a large bowl or jug. Add the sugar, using an amount suited to your baking dishes, along with the salt and bourbon if using. Whisk until the mixture forms a paste.

3. 3

   Temper the eggs

   Set the bowl on a non-slip surface, such as a damp cloth or thick paper towel. Whisk constantly as you add the hot cream in small amounts. Once about half the cream is incorporated, the yolks are tempered; add the remaining cream and whisk gently to combine. Cover the mixture and let any surface bubbles settle, or stir gently to disperse them.

4. 4

   Prepare the oven

   Preheat the oven to 170°C (325°F). Set individual baking dishes in a baking tray or roasting tin.

5. 5

   Fill the dishes

   Pour the custard into the dishes until each is about three-quarters full. Place the tray in the preheated oven, then carefully pour in hot tap water until it reaches halfway up the sides of the dishes.

6. 6

   Bake the custards

   Bake for 15–40 minutes, depending on the size of the dishes, until the custard reaches an internal temperature of about 79–82°C (175–180°F). The centres should still wobble slightly. Remove the tray from the oven, then lift the dishes out of the water bath.

7. 7

   Chill overnight

   Let the custards cool to room temperature. Cover with cling film and refrigerate overnight.

8. 8

   Torch the sugar

   For the blowtorch method, just before serving, sprinkle a thin, even layer of sugar over each custard; use a little more for a wide, shallow dish and less for a small, deep one. Torch the sugar until it melts, bubbles and changes from pale gold to amber, moving the flame so you do not overheat one spot or curdle the custard below. Leave for a minute or two until the top is hard to the touch, then serve immediately.

9. 9

   Make hob caramel

   For the hob-top method, put about 1 tablespoon of white sugar per portion in a non-stick pan, adding more if the custard has a larger surface. Shake the pan to spread the sugar in an even layer, then heat over medium heat, shaking occasionally, until it melts and turns yellow. As it begins to darken to golden, turn off the heat; it will continue cooking to a dark golden or amber colour. As soon as it reaches that colour, gently pour about 1 tablespoon of caramel onto a custard while another person immediately swirls it into a thin, even coating. Return the pan to the still-warm, switched-off hob between dishes if needed to keep the caramel fluid. Repeat, adjusting the amount of sugar if necessary, and work quickly because the caramel sets fast. Serve when all the tops are hard to the touch.

What is crème brûlée?

Crème brûlée is a European-style baked custard served beneath a crisp layer of caramelised sugar. Its name means “burnt cream”, referring to the sugar topping that is heated just before serving.

This version uses cream, egg yolks and vanilla for a rich, smooth base, with optional bourbon for extra flavour. A water bath helps the custards bake gently, while the sugar is finished separately for a crisp top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 262 calories, 3g protein, 11g carbs, 22g fat.

The cream supplies most of the fat, while the sugar contributes carbohydrates; egg yolks add some protein and fat. Serve with fresh fruit alongside for a contrasting, lighter accompaniment.

Choosing the flavourings

Vanilla: Extract is straightforward, while a split bean adds seeds and a fragrant infusion; vanilla bean paste is another listed option. If using a bean, steep it in the hot cream for at least 5–10 minutes before removing the pod.

Bourbon: The 30 ml addition is optional and brings a warm, spirituous note. Leave it out for a more direct cream-and-vanilla flavour.

Mixing without scrambling

Temper gradually: Adding hot cream in small additions while whisking constantly brings the yolks up to temperature gently. After about half the cream has gone in, whisk in the rest more gently.

Set the bowl securely: A damp cloth or thick paper towel beneath it helps prevent it from slipping as you whisk. Once combined, let bubbles settle so the baked surface is smoother.

Why use a water bath?

Gentle heat: Hot water reaching halfway up the dishes buffers the custards from the oven’s direct heat. It helps them cook evenly rather than setting too quickly at the edges.

Watch the centre: The recipe gives a broad 15–40 minute range because individual dish sizes vary. The custards are ready at about 79–82°C (175–180°F), with a slight wobble in the middle.

Getting the caramel right

Thin layer: Spread sugar evenly over the chilled custard and avoid piling it on; a thick layer takes longer to melt. Wide, shallow dishes need more sugar to cover their surface than smaller, deeper ones.

Amber finish: With a blowtorch, keep the flame moving as the sugar melts and turns amber. For the hob method, the caramel continues to cook after the pan comes off the heat, so pour and swirl it quickly before it hardens.

Planning the timing

Bake ahead: The custards need to cool to room temperature and chill overnight, so prepare their bases the day before serving. Keep the sugar topping for the last moment.

Serve promptly: The crackly top is at its best just after it hardens. Caramelise the portions shortly before bringing them to the table.

What to serve with it

Fruit: Fresh berries or sliced seasonal fruit offer a bright contrast to the rich custard. Keep accompaniments simple so the caramel topping remains the focus.

Coffee: Serve with espresso or another unsweetened coffee if you want a less-sweet pairing. The custards are also satisfying on their own.

Recipe notes & tips

• Choose the sugar amount within the stated 50–100 g range to suit your dishes and preferred sweetness.
• Add the hot cream in small additions while whisking to temper the yolks evenly.
• Use hot water in the baking tray and take care when moving it into the oven.
• Check doneness by the internal temperature and the slight wobble in the centre, not by the timer alone.
• Let the custards chill overnight before adding their sugar tops.
• For the hob caramel method, have the dishes and a helper ready before melting the sugar.

Variations

• Vanilla bean: Use one split bean instead of extract and steep it in the cream.
• Vanilla paste: Use 1 tablespoon vanilla bean paste as the listed alternative to extract.
• Bourbon note: Add the optional 30 ml bourbon to the yolks and sugar for a warmer flavour.
• Raw sugar topping: Use raw sugar instead of white sugar for the caramel layer.
• No blowtorch: Make the caramel in a non-stick pan and swirl it over each custard as directed.

Common mistakes to avoid

• Boiling the cream: Heat only until steaming and just beginning to simmer, then take it off the heat.
• Adding cream too quickly: Pour it in small additions while whisking constantly to avoid scrambling the yolks.
• Overbaking the custard: Remove it when the centre still wobbles slightly and it has reached the stated temperature.
• Using a thick sugar layer: Sprinkle sugar thinly and evenly so it melts before the custard underneath overheats.
• Leaving hob caramel in the pan: Pour and swirl it as soon as it reaches dark golden, before it hardens.
• Serving before chilling: Cool the custards to room temperature, cover them and refrigerate overnight before caramelising.

How to store

Keep the baked custards covered in the fridge overnight and until serving; add the caramel topping just before serving. The recipe does not specify a storage life after preparation, and the caramel is best served as soon as it hardens.

Frequently asked questions