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–+ servings

Crème Brûlée

Desserts
Silky vanilla custard under a thin, crackly caramelised sugar crust. Rich and creamy with a delicate vanilla flavor, this classic French dessert feels indulgent yet light. The perfect elegant finish to any meal!
Crème Brûlée recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 5 hours 15 minutes
Servings 4

Ingredients 

Equipment

Instructions

1. Prepare the vanilla cream

  1. Preheat the oven to 150°C. Split the vanilla pod lengthwise and scrape out the seeds. In a saucepan, combine the double cream, vanilla seeds and pod. Heat gently until it just starts to simmer, then remove from the heat and leave to infuse for 15 minutes.

2. Whisk the egg yolks and sugar

  1. In a mixing bowl, whisk the egg yolks and caster sugar until pale and smooth but not frothy.

3. Combine

  1. Remove the vanilla pod. Slowly pour the warm cream into the yolks in a thin stream, stirring constantly to avoid cooking the eggs. Mix until fully combined.

4. Strain the custard (optional)

  1. For an extra smooth texture, strain the custard through a fine sieve into another bowl to remove any cooked egg or pod residue.

5. Pour and bake

  1. Divide the custard between the ramekins. Place them in a baking dish, set it on the oven shelf, then pour in hot water until it reaches halfway up the sides of the ramekins. Bake at 150°C for 50–60 minutes, until just set but still wobbling as one piece in the centre.

6. Cool and chill

  1. Lift the ramekins out of the water bath and cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.

7. Caramelize the sugar topping

  1. Just before serving, sprinkle a thin, even layer of caster sugar over each custard. Torch until it bubbles and turns golden amber, keeping the flame moving. Without a torch, use a very hot grill for 2–3 minutes, watching closely.

Notes

  • For the smoothest custard, avoid whisking air into the eggs and cream mixture.
  • Use a spatula gently to combine.
  • Let the cream infuse properly with the vanilla to get that trademark aromatic flavour.
  • The top sugar should be thin so it cracks perfectly when you tap it with the spoon.