Ultimate crème brûlée with a spoon

Ultimate crème brûlée

  • 1
  • 2
  • 3
  • 4
  • 5
(80 ratings)

Prep: 15 mins Cook: 30 mins - 40 mins Plus chilling

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
Save to My Good Food
Please sign in or register to save recipes.


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



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

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


  1. Heat the oven to 180C/ 160C fan/ 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.

  2. Pour the large and small cartons of double cream into a medium pan with 100ml full-fat milk. 

  3. Lay 1 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.

  4. Put 5 large egg yolks and 50g golden caster sugar in a mixing bowl and whisk for 1 min with an electric hand whisk until paler in colour and a bit fluffy.

  5. 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.

  6. 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.

  7. Set a fine sieve over a large wide jug or bowl and pour the hot mixture through to strain it, encouraging any stray vanilla seeds through at the end.

  8. 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.

  9. Pour in enough hot water (from the tap) 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.

  10. 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.

  11. Bake for 30-35 mins 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.

  12. Lift the ramekins out of the roasting tin with oven gloves and set them on a wire rack to cool for a couple of mins only, then put in the fridge to cool completely. This can be done overnight without affecting the texture.

  13. 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.

  14. 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Baker-Elfriede's picture
2nd Sep, 2017
Delicious foolproof recipe, I use the grill to caramelise the sugar and they always come out perfect, gorgeously creamy with a great taste of vanilla.
14th May, 2017
I made this last Sunday,first attempt at a brulee....It was perfect,really nice.In fact my daughter said it was the best brulee she has ever tasted.....And she's a chef!!
2nd Jul, 2016
This recipe does not work. The oven temperature is too high and they scrambled. I recommend cooking at 160-170 degrees. I recommend Nigella.
16th Mar, 2017
Of course it works. You obviously did something wrong. It's an easy recipe for most and the results are excellent.
Joseph Branson
9th Feb, 2019
This is an unhelpful and arrogant comment. I also followed the recipe to the letter including measuring my oven temperature and they scrambled. I was using a fan oven at less than the recipe suggests even. I was at 150 C. Every step was as described. I am not convinced by the sealed steaming method. You cannot see when they are done if they are done early.
dhoohar's picture
18th Feb, 2019
I agree with dz1000. The post that was responded to said the recipe does not work. Quite clearly it does, hence the great reviews. My teenage daughter (who doesn't cook much) got excellent results with this recipe - and I know a good creme brulee when I taste one!
4th Sep, 2015
Made this yesterday for 12 people and it was gobbled up instantly. Many happy bellies. I double the quantity and used the yolks of 5 large eggs and the yolks of 6 small eggs. Creme 850ml and 100ml of milk. Things I've learned while making this yesterday as it was my first attempt. 1. It's important to cook it through else it'll be runny (I tried in 5 ramekins, one flat dish and a round large pot (400ml's) The ones in the ramekin set beautifully, the flat dish was a bit soft and the large pot runny 2. When adding the hot cream to the yolk mixture, add little by little, don't whack the whole thing in. I had it in a slow stream pouring with the left hand and whisking with the right. 3. Get rid of the foamy liquid that is a result of whisking as it has lots of air bubbles in it and it won't look so pretty if you don't. I lifted most of the foam out. 4. Enjoy, this is truly tasty!
5th Aug, 2015
Everybody loves it, including people who never usually order creme brulee. Reminds me a little of doing a cheesecake, in the sense that the outcome seems far better than the effort in making it.
20th Dec, 2014
I made this tonight for my family (including hard to impress mother!!) and it looked just like creme brûlée that would be served in a restaurant- I was so proud of myself! Everyone loved it. I didn't sieve it as just fished out the vanilla pod and I probably should have scooped off more of the foam as there were bubbles on the top but this was disguised by the torched sugar so all good. The recipe is written very well and easy to follow. Will definitely make it again.
14th Dec, 2014
Really good recipe but it's not advisable to loo at calorie content. Went down well will be making it again


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?