Vanilla crème brûlée

Vanilla crème brûlée

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

Prep: 20 mins Cook: 30 mins Plus cooling


Serves 4

Who better to teach us how to create this classic French dessert than the MasterChef himself, Michel Roux Jr?

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
Save to My Good Food
Please sign in or register to save recipes.


  • 250ml double cream
  • 75ml full-fat milk



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

  • 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



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • finely chopped almonds


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • icing sugar


  1. Heat oven to 140C/120C fan/gas 1. Put the cream, milk and vanilla pod into a pan and heat to boiling point. Cover and leave to infuse for 10 mins. Whisk the egg yolks and 3 tbsp of sugar together until pale and thick. Add the vanilla extract and pour the boiling cream onto the mixture. Stir well, then pour into two ramekins. Place the ramekins in a bain marie and cook in the oven for about 20 mins or until just set. Leave to cool.

  2. Heat the grill. Sprinkle the cold brûlée with a thin, even layer of sugar, and caramelise under the very hot grill (or use a blowtorch). Repeat several times until you have a golden crackling topping. Leave to cool and serve within 2 hrs with warm Almond puff pastry sticks (see below).

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
20th Aug, 2016
I watched a very inspiring video on YouTube-and I think you should try it. What you do is seperate the cream into three bowls and colour them Light Blue,Purple and Pink. And then, with the sugar, colour it Purple again, and blue. The results come out as a STUNNING Galaxy pudding. :)
6th Jan, 2016
First really dud recipe I've found on BBC Food - a pity, should be retested and amended. Followed instructions to the letter, also cooking time, and the custard was not cooked. Left it in 15 minutes more and still not right. Wish I'd read the comments before choosing it. Needs hotter oven and longer cooking. There is another error in the recipe itself: it states it is for 4 servings in the heading, but refers to pouring it into 'two ramekins' in the instructions.
21st May, 2018
Agree BBC needs to get recipe off the whole thing is rubbish. I went through App so no access to these comments before I tried it unfortunately!
6th Sep, 2015
The custard does not set at the temperature and cooking time indicated with this recipe.
5th Aug, 2013
This recipe creates a beautiful desert, I recommend this! However the cream, milk and vanilla may not need as long as it says, I will always remove it from the hob once begun to boil.
10th May, 2013
Should have read the reviews before i made this!!! I cooked it @ 140 for about 40 minutes but it still wasn't majorly set!!! I think it would work better cooking it hotter and longer. Oh well, i'll have another go...
17th Feb, 2013
Never made Creme Brulee before so I was prepared for disaster however they turned out great. After reading all the comments I turned the oven up and cooked for 40 mins. My husband said better than some he has tasted in restaurants! All I need to do now is get the hand of my blowtorch as slightly burnt the sugar. Might even have another go at proper custard now.
16th Jan, 2013
Followed this recipe and took notice of all the reviews - mine were still not set after nearly an hour in the oven. This was my first time making them though so will persevere!
11th Jan, 2013
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.
19th Dec, 2012
These didn't set for me at all, I did everything according to recipe, very disappointing, still don't know what I did wrong.


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...
8th Jul, 2018
40mins @ 160degrees worked very well for me! Make sure you put boiling water into your bain Marie.
5th Aug, 2013
Make sure you sieve the mixture before placing in ramekins, this makes the consistency smoother. Happy cooking!
Want to receive regular food and recipe web notifications from us?