Vanilla crème brûlée

Vanilla crème brûlée

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(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-
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  • 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).

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Comments, questions and tips

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24th Nov, 2012
Mine set perfectly in 25 minutes at 160'c. Trick I use is to heat ramekins in the bain-marie for at least 20 minutes before pouring in the brulees. DELICIOUS!!!
11th Oct, 2012
Hmmm I too have custard like Brulees.....Delia added cornflour to hers......think I will stick to Delia's recipes
14th Sep, 2012
Was my first attempt at making these - I halved the recipe as only wanted to make 2...they took an hour in the oven! But it set perfectly after that amount of time! Am away from home so had no blow torch and the grill method didn't work that well as the sugar melts unevenly and some burns - but all the same it was deelish!
11th Feb, 2012
sometimes a little cornflour..say a level teaspoon in the recipe before going into the ramekins..oven temp can have a lot to do with the set not use very frsh eggs.
1st Jan, 2012
Tried this twice now and just can't get it to set. The taste is gorgeous, but it's like a custard rather than a set brule.
8th Dec, 2011
I have tried making a brulee before and it was DISASTROUS. But it was a stove top one so will give the oven baked one a try. And hope it comes out well !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
8th Dec, 2011
Brillant recipe, followed as per instruction and the result was a lovely light set custard.
15th Aug, 2011
I love anything with custard in it so créme brulée definietly works for me. Will try this with maybe the zest of an orange or lemon to make it a tad more intresting. :o)
22nd Jul, 2011
The first time I made this it was as described by comments, a very thick custard. Second time I made it I used 300ml of double cream, (make sure its good quality) 80ml of full fat milk, 3 tlbs of caster sugar , 6 egg yolks, (medium eggs, maybe 5 from large eggs) 1 vanilla pod, personally I would forget about the vanilla essence just make sure you use a large vanilla pod and prepared exactly as described, cooked in fan oven 150 degrees for 35 - 40 mins, they came out little runny but once they had cooled they were set perfectly, if ur going to do the sugar on top make sure to melt it with a blow torch otherwise don't bother it won't work as well under grill, will be as tasty without. Was best creme brulee I've had. You could put fruit in the bottom any kind you like would be nice.
17th Jul, 2011
This was my very first attempt at making creme brûlée and I'm really pleased with the result! After reading the other comments I left the ramekins in the oven for almost 50 minutes at a temperature of about 135 (fan) and they came out perfectly set and tasted delicious.


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