Crème Brûlée

About This Recipe

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.

Ingredients

Serves 4

• 500 mldouble cream
• 1vanilla pod(split and seeds scraped)
• 6large egg yolks
• 80 gcaster sugar(plus extra for the topping)
• 1 pinchfine sea salt

Instructions

1. 1

   Infuse the cream

   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.

2. 2

   Whisk the egg yolks and sugar

   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.

3. 3

   Temper the cream

   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.

4. 4

   Strain and fill ramekins

   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.

5. 5

   Bake the custards

   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.

6. 6

   Chill thoroughly

   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.

7. 7

   Caramelise the sugar

   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.

Variations

• •

  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.

Storage

Custards can be baked and refrigerated (un-caramelised) for up to 2 days. Once the sugar crust is applied, serve immediately.

Frequently Asked Questions