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–+ servings

Crème Brûlée

Desserts
Silky vanilla custard beneath a thin layer of caramelized sugar that cracks under your spoon with that satisfying snap. Each spoonful gives you both textures at once, crisp shards of caramel melting into cool, wobbling custard that's infused with proper vanilla. It's sweet but not cloying, rich but somehow delicate, and that contrast between the sugar crust and the smooth custard is what makes it irresistible. It’s a classic French treat!
Crème Brûlée recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4

Ingredients 

Equipment

Instructions

  1. 1. Prepare the vanilla cream
    Split the vanilla pod lengthwise and scrape out the seeds. In a saucepan, combine the double cream, vanilla seeds, and pod. Gently heat the mixture until it just starts to simmer, then remove from heat and let infuse for 15 minutes to absorb the vanilla flavour.
  2. 2. Whisk the egg yolks and sugar
    In a mixing bowl, whisk together the egg yolks and caster sugar until the mixture becomes pale and smooth but not frothy.
  3. 3. Combine the cream and egg mixture
    Remove the vanilla pod from the cream. Slowly pour the warm cream into the egg yolk mixture, stirring constantly with a spatula to avoid cooking the eggs. Mix until fully combined.
  4. 4. Strain the custard (optional)
    For an extra smooth texture, strain the custard through a fine sieve into another bowl to remove any cooked bits of egg or vanilla pod residue.
  5. 5. Pour and bake
    Divide the custard evenly into the ramekins. Place the ramekins in a baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins, creating a water bath. Bake in a preheated oven at 150°C (300°F) for about 50–60 minutes, until the custard is just set but still slightly wobbly in the centre.
  6. 6. Cool and chill
    Remove ramekins from the water bath and let cool to room temperature. Cover with cling film and refrigerate for at least 4 hours, preferably overnight, to fully set.
  7. 7. Caramelize the sugar topping
    Before serving, sprinkle a thin, even layer of caster sugar over the surface of each custard. Using a kitchen blow torch, carefully caramelize the sugar until it bubbles and turns a golden brown crust. If you don’t have a torch, place ramekins under a hot grill for 2–3 minutes watching closely to avoid burning.

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.