Ultimate crème brûlée
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Ultimate crème brûlée

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

Difficulty and servings

Moderately easy

Serves 4

Preparation and cooking times

Total time

Ready in around 1 hour 30 minutes

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.

Nutrition per serving (and worth it)

620 kcalories, protein 6.0g, carbohydrate 17.0g, fat 59.0 g, saturated fat 34.0g, fibre 0.0g, sugar 13.0g, salt 0.01 g

Recipe from Good Food magazine, September 2003.

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Latest comments and suggestions

Results 41-60

  • Binder photo Naujoks

    18 April 2011

    Naujoks commented on this recipe

    What did I do wrong? Filling the ramekins up to the top as suggested made them bubble over. Subsequently, when they came down again after cooling, the surface wasn't even. Also, when I put the custard in first, it was all smooth, but although it was in the oven for only 30 minutes, the mixture had curdled :(

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  • Binder photo Dennis

    18 May 2011

    Dennis commented on this recipe

    I am about to make this Creme Brulee for the first time, I understand you can use Vanilla extract if you cannot get Vanilla Pods, can anyone advise me how much extract to use in place of the pods ?

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  • Binder photo macintyresarah

    12 June 2011

    macintyresarah rated and commented on this recipe

    5 stars

    Was lovely, made for the in-laws went down a treat. Lovely smooth consistency. Cheated a little and used vanilla essence the pods just seem too fiddly. Feeling very pleased with myself, will make again!!

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  • Binder photo tanya101

    20 July 2011

    tanya101 rated and commented on this recipe

    5 stars

    Sheer perfection

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  • Binder photo ffingy

    07 September 2011

    ffingy rated and commented on this recipe

    5 stars

    Everyone who has eaten this has been astounded, and I have become a bit famous for 'my' creme brulees. My other half, a big creme brulee fan, says it's better than anything he's eaten in a restaurant, and these days doesn't bother to order them from a restaurant as he says it won't compare to this recipe. High praise indeed! And apart from some juggling of bowls and stuff, it's a remarkably simple recipe to follow for fantastic results!

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  • Binder photo Catherine Tate

    18 September 2011

    Catherine Tate rated this recipe

    5 stars

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  • Binder photo jlb26

    29 September 2011

    jlb26 commented on this recipe

    i do this one at least twice per month . very easy to follow and tastes awesome

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  • Binder photo bbcheek

    02 October 2011

    bbcheek commented on this recipe

    This looked like it was going so well, the eggs didn't curdle when i was whisking the cream in....great. My cooker alarm sounded &....curdled creme brulee...what did i do wrong, followed the recipe, put baking sheet on top? Any ideas?

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  • Binder photo the bakers wife

    13 November 2011

    the bakers wife rated and commented on this recipe

    5 stars

    I love this recipe best creme brule ever i cant get enough of it i highly recomend it!

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  • Binder photo Newmummy

    01 December 2011

    Newmummy commented on this recipe

    Lovely taste but what did i do wrong?... it wasnt set !! I note the recipe refers to the cream mix being 'hot' but mine was warm... would that cause it to be runny? I like creme brulee and would like to know what i did wrong.

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  • Binder photo gastrogirl

    01 January 2012

    gastrogirl rated and commented on this recipe

    5 stars

    This was my first attempt at Creme Brulee. Wish I had found this recipe before now. Made last night for Hogmany dinner party dessert. Wen down really well. Its so easy to make and taste yummy! One point;My ramekins are a little smaller than suggested so was able to make 6 portions, otherwise would change a thing. Enjoy.

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  • Binder photo shonawonapona

    08 January 2012

    shonawonapona rated and commented on this recipe

    5 stars

    Found the recipe very easy to follow. The end result was stunning to look at and tasted amazing. I have now put my blow-torch to good use! Will definitely make this again, highly recommend.

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  • Binder photo Suya

    19 January 2012

    Suya rated this recipe

    5 stars

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  • Binder photo cgiovannone

    22 January 2012

    cgiovannone commented on this recipe

    Quite simply the best ever recipe for creme brulee. I make them time and time again and they have always turned out fabulous.

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  • Binder photo cgiovannone

    22 January 2012

    cgiovannone rated and commented on this recipe

    5 stars

    Qiute simply the best recipe for creme brulee. I have made these over and over again and they have never failed to disappoint. Stunning.

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  • Binder photo CocoVanilla

    13 February 2012

    CocoVanilla rated and commented on this recipe

    5 stars

    One of the best recipes ever! I've made this three times, two were a success, the second time something went wrong.. but can't fault the recipe. Yummy!

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  • Binder photo Paros97

    16 February 2012

    Paros97 commented on this recipe

    Very simple and impressive dessert to make. Didn't change a thing and worked out perfect. Will definitely make again. Tip: pour hot cream very slowly and in small quantities into egg mixture to avoid curdling.

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  • Binder photo Paros97

    16 February 2012

    Paros97 commented on this recipe

    Very simple and impressive dessert to make. Didn't change a thing and worked out perfect. Will definitely make again. Tip: pour hot cream very slowly and in small quantities into egg mixture to avoid curdling.

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  • Binder photo taste tester

    19 February 2012

    taste tester commented on this recipe

    These came out perfectly and looked so professional. My dishes were slightly smaller so the recipe actually made 5 servings. I served this with shortbread biscuits and some fresh raspberries.

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  • Binder photo kkirk

    26 February 2012

    kkirk rated and commented on this recipe

    2 stars

    cooked to the jelly like consistency suggested at 35 minutes but even after a night in the fridge i had semi liquid creme brulee! very disappointed after the many good comments

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Difficulty and servings

Moderately easy

Serves 4

Preparation and cooking times

Total time

Ready in around 1 hour 30 minutes

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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Nutrition per serving (and worth it)

620 kcalories, protein 6.0g, carbohydrate 17.0g, fat 59.0 g, saturated fat 34.0g, fibre 0.0g, sugar 13.0g, salt 0.01 g

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