Ultimate crème brûlée

Ultimate crème brûlée

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(64 ratings)

Ready in around 1 hour 30 minutes

More effort

Serves 4
Our professional tips will help you to create this crunchy-and-custardy delight

Nutrition and extra info

Nutrition: nutrition per serving (and worth it)

  • kcal620
  • fat59g
  • saturates34g
  • carbs17g
  • sugars13g
  • fibre0g
  • protein6g
  • salt0.01g
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Ingredients

  • 2 cartons double cream, 1 large (284ml) plus 1 small (142ml)
  • 100ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 vanilla pod
  • 5 large egg yolk
  • 50g golden caster sugar, plus extra for the topping

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.

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Comments, questions and tips

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parryhl01
13th Sep, 2012
5.05
I made this today as it is my brothers favourite dessert and it was his 22nd birthday today, i have never made creme brûlée before as many people said it was difficult but if you follow this recipe closely you will come out with extremely yummy desserts! everyone in my family loved it and my dad said it was the best creme brûlée he had ever had (and thats saying something). Defo worth giving it a go :D
desertprincess
5th Aug, 2012
3.05
Wasn't sure how to rate this as there were good and bad things about the recipe. I found it enough for 4 portions (and my ramekins aren't event that big). I used vanilla paste and when I got to the stage where I was supposed to scoop foam out I got a bit confused. It didn't really look like foam and if I did scoop out what I thought was the foam, then I wouldn't have had enough mixture in the end. As a result, when it came out of the oven, there were small bubbles on the surface. I tried to caramelise by putting it under the grill but 20 minutes later, it still hadn't caramelised and I was scared that it would start cooking again. I have an electric grill so that may have been why. Aside from that, the texture was creamy and lovely. Verdict - won't do it again without a blow torch.
alinabake
6th May, 2012
I'm going to try this for a special meal tonight. Can't wait. I've made Creme brûlée using a different recipe before and just wanted to say I used the grill to caramelise the topping and it was PERFECT. No need for blow torch at all.
ticketyboo25
22nd Apr, 2012
I had a new blow torch for Christmas and wanted to try it out on a Creme Brulee. This recipe was very easy to follow. I baked mine for 30 mins in a fan oven at 160 degrees and they came out perfect! Everyone enjoyed :)
burnthouseplace
10th Mar, 2012
5.05
Really easy to make and fabulous to eat.. It will be made in my house many times to come. smaller ramekins means of course less time in the oven. It keeps perfectly over night under cling film for anyone doing a dinner party.
kkirk3
26th Feb, 2012
2.05
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
aaylett
19th Feb, 2012
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.
paros97
16th Feb, 2012
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.
paros97
16th Feb, 2012
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.
cocovanilla
13th Feb, 2012
5.05
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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