Vanilla crème brûlée

Latest comments and suggestions

Results 1-20

• KatyCooks

  03 January 2011

  KatyCooks rated and commented on this recipe

  

  Having been given a blow torch for Christmas I had to make my first ever Brulee and this recipe was conveniently in the January edition of Good Food! It tasted truly delicious. (I think there is a typo in the method though - it says to pour the mixture into 2 ramekins, but the recipe is for 4.) Also, mine took a lot longer to "set" than the quoted 20 minutes - could be my oven though. I would certainly make this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• brongraham

  28 January 2011

  brongraham rated and commented on this recipe

  

  I left mine in (my recipe made 4 brulees as well) for 35 mins. It tasted fab, but had a consistency of thick custard, rather than something more set. Not sure how long it should be let in for to get it to a more set consistency. I didn't manage to get the vanilla seeds to go through the pudding either, they all seemed to sink to the bottom. Didn't detract from the taste. just bliss.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Linda Evans

  23 February 2011

  Linda Evans commented on this recipe

  I agree with the comments above, definitely made 4 servings and I left mine in the oven for 40 minutes! Amazing desert, thoroughly recommended, I have made it several times.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• tydrawirafon

  17 April 2011

  tydrawirafon rated and commented on this recipe

  

  Tasted ok but I didn't get anything like a set after 40 mins it was still a very tasty thick custard - any ideas what to change as I liked the taste and the method was so easy. (I served mine with orange shortbread fingers !)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kate&james

  25 April 2011

  kate&james commented on this recipe

  I couldnt get this to set either! Was easy to make but was just a very thick custard at best.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kate&james

  25 April 2011

  kate&james rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• chopschristian

  20 June 2011

  chopschristian commented on this recipe

  The oven temp seems a bit low to me for it to set. When I've made creme brulee before the oven has been at 160c and they have still taken between 45 mins and 1 hour to set. You can test them the way you would a cake with a sharp skewer in the centre. When it comes out clean it is set. The caramel covering will cover the tiny hole in the top so presentation will look the same.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Maren Konrad

  17 July 2011

  Maren Konrad rated and commented on this recipe

  

  This was my very first attempt at making creme brûlée and I'm really pleased with the result! After reading the other comments I left the ramekins in the oven for almost 50 minutes at a temperature of about 135 (fan) and they came out perfectly set and tasted delicious.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kev540

  22 July 2011

  kev540 rated and commented on this recipe

  

  The first time I made this it was as described by comments, a very thick custard. Second time I made it I used 300ml of double cream, (make sure its good quality) 80ml of full fat milk, 3 tlbs of caster sugar , 6 egg yolks, (medium eggs, maybe 5 from large eggs) 1 vanilla pod, personally I would forget about the vanilla essence just make sure you use a large vanilla pod and prepared exactly as described, cooked in fan oven 150 degrees for 35 - 40 mins, they came out little runny but once they had cooled they were set perfectly, if ur going to do the sugar on top make sure to melt it with a blow torch otherwise don't bother it won't work as well under grill, will be as tasty without. Was best creme brulee I've had. You could put fruit in the bottom any kind you like would be nice.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• HazySummerSky

  15 August 2011

  HazySummerSky commented on this recipe

  I love anything with custard in it so créme brulée definietly works for me. Will try this with maybe the zest of an orange or lemon to make it a tad more intresting. :o)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• VincentHopkins

  08 December 2011

  VincentHopkins rated and commented on this recipe

  

  Brillant recipe, followed as per instruction and the result was a lovely light set custard.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lulubell

  08 December 2011

  Lulubell commented on this recipe

  I have tried making a brulee before and it was DISASTROUS. But it was a stove top one so will give the oven baked one a try. And hope it comes out well !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Vix

  01 January 2012

  Vix rated and commented on this recipe

  

  Tried this twice now and just can't get it to set. The taste is gorgeous, but it's like a custard rather than a set brule.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jeaves

  11 February 2012

  Jeaves commented on this recipe

  sometimes a little cornflour..say a level teaspoon in the recipe before going into the ramekins..oven temp can have a lot to do with the set not right..plus use very frsh eggs.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• nicbow

  14 September 2012

  nicbow commented on this recipe

  Was my first attempt at making these - I halved the recipe as only wanted to make 2...they took an hour in the oven! But it set perfectly after that amount of time! Am away from home so had no blow torch and the grill method didn't work that well as the sugar melts unevenly and some burns - but all the same it was deelish!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• nicbow

  14 September 2012

  nicbow rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Phoenix

  11 October 2012

  Phoenix rated and commented on this recipe

  

  Hmmm I too have custard like Brulees.....Delia added cornflour to hers......think I will stick to Delia's recipes

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Agnieszka

  24 November 2012

  Agnieszka commented on this recipe

  Mine set perfectly in 25 minutes at 160'c. Trick I use is to heat ramekins in the bain-marie for at least 20 minutes before pouring in the brulees. DELICIOUS!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• brocon

  19 December 2012

  brocon rated and commented on this recipe

  

  These didn't set for me at all, I did everything according to recipe, very disappointing, still don't know what I did wrong.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Inta

  11 January 2013

  Inta rated and commented on this recipe

  

  My first attempt to make brulee and they turned out perfect!! Although I did turn the oven up to 140c (fan) and baked them for approx 35 min or until they resemble jell-o consistency.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1039655/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 250ml double cream
• 75ml full-fat milk
• 1 vanilla pod , scraped
• 4 egg yolks
• 3 tbsp caster sugar , plus 3-4 tbsp for the topping
• 1 tsp vanilla extract

FOR THE PUFF PASTRY STICKS

• ½ sheet of puff pastry
• ½ egg , beaten
• finely chopped almonds
• icing sugar

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 30 mins

Ingredients

• 250ml double cream
• 75ml full-fat milk
• 1 vanilla pod , scraped
• 4 egg yolks
• 3 tbsp caster sugar , plus 3-4 tbsp for the topping
• 1 tsp vanilla extract

FOR THE PUFF PASTRY STICKS

• ½ sheet of puff pastry
• ½ egg , beaten
• finely chopped almonds
• icing sugar

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.