Crème brûlée, also known as burnt cream, is a dessert with a rich custard base topped with a contrasting hard layer of caramelised sugar.

Boil some water in a kettle ready for when you need to pop the ramekins in the oven. You will need 4 175ml Ramekins, Deep Baking Tin (8cm min.), Sharp Knife, Chopping Board, Whisk, Mixing Bowl, Sieve, Jug, Saucepan and a Blow Torch.

430g Double Cream
1.5 Vanilla Pods
5 Large Eggs
100ml Milk
50g Golden Caster Sugar, plus extra for the topping

Preheat the oven to 180°C. Sit the 4 ramekins in the deep baking tin. Lay the vanilla pods onto 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 the seeds. Separate the egg yolks – you won’t need the egg whites for this recipe.
Tip: Why not use up the egg whites in an omelette, or whip up some fluffy meringues.

Put the egg yolks and sugar into a mixing bowl and whisk for about 5 minutes until the mix is paler in colour and a bit fluffy. Pour the cream and milk into a saucepan along with the vanilla pods and seeds. Heat until almost to the boil – as soon as you see bubbles around the edge of the pan, remove from the heat. Pour the hot cream into the beaten egg yolks, stirring with a whisk. Once combined, sieve the mixture into a jug.

Add hot water to the baking tin, until it reaches about 1.5cm up the side of the ramekins. Pour the creamy mix into the ramekins. Put the tray in the oven and bake for about 30-35 minutes. The mixture should still be soft – don’t let it get too firm.
Tip: The mixture is done when they still wobble a bit in the middle.

Once cooked, set the ramekins aside for 10 minutes to cool slightly. Sprinkle 2 tsp of caster sugar over each ramekin then use a blow torch to caramelise each one. Hold the flame just above the sugar and keep moving it around and around.
Tip: If you don’t own a blow torch, you could pop the ramekins under the grill.

Serve when the brûlée is firm.

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Recipe Name
Crème Brûlée
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