Ultimate crème brûlée

Ultimate crème brûlée

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(55 ratings)

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Cooking time

Ready in around 1 hour 30 minutes

Skill level

Moderately easy

Servings

Serves 4

Our professional tips will help you to create this crunchy-and-custardy delight

Nutrition and extra info

Nutrition info

Nutrition nutrition per serving (and worth it)

kcalories
620
protein
6g
carbs
17g
fat
59g
saturates
34g
fibre
0g
sugar
13g
salt
0.01g

Ingredients

  • 2 cartons double cream, 1 large (284ml) plus 1 small (142ml)
  • 100ml full-fat milk
  • 1 vanilla pod
  • 5 large egg yolks
  • 50g golden caster sugar, plus extra for the topping

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Method

  1. Preheat the oven to fan 160C/conventional 180C/gas 4. Sit four 175ml ramekins in a deep roasting tin at least 7.5cm deep (or a large deep cake tin), one that will enable a baking tray to sit well above the ramekins when laid across the top of the tin. Pour the two cartons of cream into a medium pan with the milk. Lay the vanilla pod on a board and slice lengthways through the middle with a sharp knife to split it in two. Use the tip of the knife to scrape out all the tiny seeds into the cream mixture. Drop the vanilla pod in as well, and set aside.
  2. Put the egg yolks and sugar in a mixing bowl and whisk for 1 minute with an electric hand whisk until paler in colour and a bit fluffy. Put the pan with the cream on a medium heat and bring almost to the boil. As soon as you see bubbles appear round the edge, take the pan off the heat.
  3. Pour the hot cream into the beaten egg yolks, stirring with a wire whisk as you do so, and scraping out the seeds from the pan. Set a fine sieve over a large wide jug or bowl and pour the hot ixture through to strain it, encouraging any stray vanilla seeds through at the end. Using a big spoon, scoop off all the pale foam that is sitting on the top of the liquid (this will be several spoonfuls) and discard. Give the mixture a stir.
  4. Pour in enough hot water (from the tap is fine) into the roasting tin to come about 1.5cm up the sides of the ramekins. Pour the hot cream into the ramekins so you fill them up right to the top – it’s easier to spoon in the last little bit. Put them in the oven and lay a baking sheet over the top of the tin so it sits well above the ramekins and completely covers them, but not the whole tin, leaving a small gap at one side to allow air to circulate. Bake for 30-35 minutes until the mixture is softly set. To check, gently sway the roasting tin and if the crème brûlées are ready, they will wobble a bit like a jelly in the middle. Don’t let them get too firm.
  5. Lift the ramekins out of the roasting tin with oven gloves and set them on a wire rack to cool for a couple of minutes only, then put in the fridge to cool completely. This can be done overnight without affecting the texture.
  6. When ready to serve, wipe round the top edge of the dishes, sprinkle 1½ tsp of caster sugar over each ramekin and spread it out with the back of a spoon to completely cover (Anne Willan’s tip for an even layer). Spray with a little water using a fine spray (the sort you buy in a craft shop) to just dampen the sugar – then use a blow torch to caramelise it. Hold the flame just above the sugar and keep moving it round and round until caramelised. Serve when the brûlée is firm, or within an hour or two.

Recipe from Good Food magazine, September 2003

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Comments

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kittydowner's picture
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My 1st creme brulee and it was wonderful! The brulee was so tasty, just like everyone's comment - smooth and light. I didn't have any vanilla pod so just added a teaspoonful of vanilla extract and it turned out great. I tried using the the blow torch but the top became very watery and the sugar didn't seem to crystalized well. Perhaps I need to let it sit for a bit after heating it up. Will try the blow torch again tonight when serving my guest tonight! Made 4 brulee and since only 3 of us tonight so used one last night to test it! Will do it again for sure.

zetecm4plm's picture
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Sorry I don't know where the B word came from, I'm sure I wrote custard. :-(

zetecm4plm's picture
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A very easy recipe and tasted delicious. It was worth buying a blowlamp! I did find that the vanilla seeds had all floated down to the bottom of the Bastard which didn't affect the taste but did look a little odd. I think next time I'm gonna try using vanilla extract and see how that turns out. I may put a little fruit in the bottom too.

sokelengl's picture

This best cream brulee I have ever tried. Truly an ultimate brulee! I prepared it with my new remekin dish . Both of them work brilliantly.

angeldrawers's picture

Love this recipe, have made it twice already. Delicate flavour, not eggy, just pure bliss. Classy.

jecurley's picture
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I Loved this recipe. I found it made 6, using some recycled ramkins from some GU puds!
I always find my vanilla seeds sink to the bottom, any ideas how to prevent this?

kags150's picture
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Loved this - so easy to make. I over melted the sugar topping under the grill, so heat turned the top rather eggy tasting - but otherwise was FAB! Definately make this again.

stella_m's picture
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Brilliant recipe! SO easy to make and absolutely delicious. Made these for a dinner party and everyone said they were the best they'd ever had. This is now my go-to dinner party dessert!

mmmmmmmmmmlekker's picture

delicious!!! I have the same problem as Joel with most creme brulees I make. They taste too eggy. This one was perfect and as I don't live somewhere where they sell double creme I just jused normal cream and it still tasted great. Will definately make this again! And I don't need 4 or 6 ramekins, one will do!! And lulu, you can just freeze the eggyolks, no problem.

palmtrees246's picture
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This is a really easy receipe. The hard part is finding a supermarket that sells vanilla pods! I don't use a blow torch to caramelise the sugar - I use a grill. I set the grill to the highest setting and keep an eye on it untill I am happy the sugar has caramelised. I have substituted the caster sugar on the top for demerara sugar, which I find caramelises better. TIP: the deeper the tin you put the ramekins in the longer you need to cook them.

mssteel's picture
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Lovely :-)

runningkitten's picture
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Amazing. So easy to make and very satisfying too! I dont have a blow torch so used the grill (keep an eye on it as it will quickly burn) it was delicious!! I wish I had kept it in the oven for the extra 5 mins though (took it out after 30 mins) as it was a tiny bit runny - although this didnt affect the flavour. Yummy.

eileenjb56's picture
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Lovely recipe. I added raspberries and blueberries to the bottom of the ramekins. Worked really well!

101eleanor101's picture

Great recipe, I stewed some rhubarb with ginger and placed it underneath which worked really well.

dractrek's picture
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A fantastic treat. Made them for the first time ever last night and they were a stunning success.

316gooner's picture
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Brilliant recipe, turned out really well and everyone said it was the best they had ever had

pup202's picture
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Top recipe, Angela 'Ultimate' recipes are frankly brilliant and this is no exception. Even friends who didn't think they like creme brulee loved this one.

staggerlee's picture
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Simple to make and deliciously tasty, although found portion size to be slightly on the large size, next time I might use 6 smaller ramekins rather than the four recommended.

charlieandjack's picture

Can this recipe be frozen after step 5? I have just made meringues and have 4 egg yolks left over. With friends coming next week I thought creme brulees would be a good option. Can anybody help?

meggyhawkins's picture
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First time I'd ever made or eaten creme brulee and it was so easy to make and delicious. I don't have a blowtorch so put it under the grill, which worked perfectly.

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