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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20th Jun, 2011
The oven temp seems a bit low to me for it to set. When I've made creme brulee before the oven has been at 160c and they have still taken between 45 mins and 1 hour to set. You can test them the way you would a cake with a sharp skewer in the centre. When it comes out clean it is set. The caramel covering will cover the tiny hole in the top so presentation will look the same.
25th Apr, 2011
I couldnt get this to set either! Was easy to make but was just a very thick custard at best.
tydrawirafon's picture
17th Apr, 2011
Tasted ok but I didn't get anything like a set after 40 mins it was still a very tasty thick custard - any ideas what to change as I liked the taste and the method was so easy. (I served mine with orange shortbread fingers !)
23rd Feb, 2011
I agree with the comments above, definitely made 4 servings and I left mine in the oven for 40 minutes! Amazing desert, thoroughly recommended, I have made it several times.
28th Jan, 2011
I left mine in (my recipe made 4 brulees as well) for 35 mins. It tasted fab, but had a consistency of thick custard, rather than something more set. Not sure how long it should be let in for to get it to a more set consistency. I didn't manage to get the vanilla seeds to go through the pudding either, they all seemed to sink to the bottom. Didn't detract from the taste. just bliss.
katycooks's picture
3rd Jan, 2011
Having been given a blow torch for Christmas I had to make my first ever Brulee and this recipe was conveniently in the January edition of Good Food! It tasted truly delicious. (I think there is a typo in the method though - it says to pour the mixture into 2 ramekins, but the recipe is for 4.) Also, mine took a lot longer to "set" than the quoted 20 minutes - could be my oven though. I would certainly make this again.


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