Crème Brûlée (French Burnt Cream)

About This Recipe

Crème brûlée is one of the simplest and most elegant French desserts, requiring only four ingredients — cream, egg yolks, sugar and vanilla — and one essential piece of equipment: a blowtorch (or a very hot broiler). The custard must be perfectly set — quivering, barely firm, not rubbery. The caramelised sugar crust must be uniformly golden-brown and shatter cleanly when struck with a spoon. Achieving both simultaneously is the technical challenge. The custard is baked in a bain-marie (water bath) at a very low temperature, chilled, then the sugar is caramelised just before serving. The contrast of cold, creamy custard and hot, glassy caramel is what makes crème brûlée one of the most satisfying desserts in the world. Rooted in the everyday cooking of French kitchens, Crème Brûlée (French Burnt Cream) balances technique and tradition: the double (heavy) cream is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dessert or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the double (heavy) cream, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 6

• 500 mldouble (heavy) cream
• 6egg yolks
• 80 gcaster sugar
• 1vanilla pod or 2 tsp vanilla extract
• 6 tspdemerara or caster sugar for brûlée top

Instructions

1. 1

   Infuse cream

   Split vanilla pod and scrape seeds into the cream. Add pod too. Heat until just steaming (do not boil). Remove from heat and steep 15 minutes.

2. 2

   Whisk yolks and sugar

   Whisk egg yolks and sugar until pale and slightly thick — about 2 minutes.

3. 3

   Make custard

   Remove vanilla pod from cream. Pour warm cream into egg yolks in a thin stream, whisking constantly. Strain through a fine sieve.

4. 4

   Bake bain-marie

   Pour custard into 6 shallow ramekins. Place in a deep roasting tin. Pour hot water into the tin until it reaches halfway up the ramekins. Bake at 150°C (300°F) for 35–45 minutes until the custard is barely set — it should jiggle gently when tapped.

5. 5

   Chill

   Cool to room temperature, then refrigerate for at least 2 hours.

6. 6

   Brûlée the top

   Sprinkle 1 level teaspoon of demerara sugar evenly over each ramekin. Using a blowtorch, move the flame in small circles until the sugar melts, bubbles and caramelises evenly to a deep amber. Let the caramel harden for 1 minute before serving.

Variations

• •

  Coffee crème brûlée: add 1 tbsp instant espresso powder to the cream.

• •

  Lavender crème brûlée: steep 1 tsp dried lavender in the cream instead of vanilla.

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

• •

  Lighter: reduce the fat by a third and use stock in its place — flavour stays intact but the dish feels less rich.

Storage

Unbaked custard can be refrigerated for 1 day. Baked custards keep in the fridge for 3 days. Brûlée just before serving.

Frequently Asked Questions