The ultimate French classic — silky vanilla-scented custard beneath a perfectly caramelised, glass-like toffee crust.
Crème brûlée is one of France's most beloved desserts, a masterclass in simplicity and technique. Beneath its signature crackling caramel shell lies a voluptuously smooth custard perfumed with real vanilla. The dish dates back at least to the seventeenth century, with early versions appearing in both French and British cookbooks. The ritual of cracking through the brittle sugar lid with a spoon is half the pleasure. Made correctly, the custard should just barely set — trembling like jelly in the centre — and must be chilled thoroughly before caramelising. A kitchen blowtorch gives the most even result, though a very hot grill can work in a pinch.
Serves 4
Pour the double cream into a saucepan. Add the vanilla pod and seeds. Heat over medium heat until steaming and just below a simmer — small bubbles will appear at the edges. Remove from heat, cover and leave to infuse for 15 minutes. Remove the vanilla pod.
In a large bowl, whisk the egg yolks with the caster sugar and a pinch of salt until the mixture turns pale and slightly thickened, about 2 minutes. Do not over-whisk — you want a smooth, ribbon-like mixture, not a foamy one.
Slowly pour the warm cream into the egg mixture in a thin, steady stream, whisking constantly. Pour gently to avoid creating foam — foam will cause an uneven surface on the finished custard. Skim off any bubbles from the surface with a spoon.
If your mixture is foamy, press a sheet of cling film directly on the surface and refrigerate for 30 minutes before straining.
Strain the custard through a fine-mesh sieve into a jug. Place four 150 ml ramekins in a deep roasting tin. Pour the custard evenly between the ramekins. Pour enough boiling water into the roasting tin to come halfway up the sides of the ramekins.
Preheat your oven to 150°C (130°C fan). Carefully transfer the bain-marie to the oven. Bake for 35–40 minutes until the custards are just set — they should have a slight wobble in the centre when gently shaken. Remove from the water bath and leave to cool to room temperature.
Once cool, cover each ramekin with cling film and refrigerate for at least 3 hours, or up to 2 days. The custard must be completely cold before you add the sugar crust.
Sprinkle an even 2–3 mm layer of caster sugar over each custard. Use a kitchen blowtorch held 3–4 cm from the surface to melt and caramelise the sugar in circular motions until deep amber and bubbling. Leave to set for 60 seconds before serving — the crust should shatter when tapped with a spoon.
Use a vanilla pod rather than extract for the cleanest, most aromatic flavour.
Do not let the cream boil or the custard may curdle.
The custard should still have a wobble in the centre when you remove it from the oven — it will firm up as it cools.
Caramelise the sugar just before serving; the crust will soften if left to stand.
Crème brûlée au café: replace the vanilla with 2 teaspoons of espresso powder.
Lavender crème brûlée: steep 1 tablespoon of dried lavender with the cream.
Orange crème brûlée: infuse with a strip of orange zest alongside the vanilla.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Custards can be baked and refrigerated (un-caramelised) for up to 2 days. Once the sugar crust is applied, serve immediately.
Crème brûlée appears in French cookbooks as early as 1691 in François Massialot's 'Cuisinier royal et bourgeois'. Similar burnt cream dishes existed in England and Catalonia, leading to ongoing debate about the dish's true origins.
Yes — place the cold ramekins under a very hot preheated grill for 2–3 minutes, watching carefully. The result is slightly less even but perfectly acceptable.
The cream was too hot when added to the eggs, or the oven temperature was too high. Always temper the cream slowly and bake at a low temperature in a water bath.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving · 4 servings total
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