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Crème Brûlée

Classic vanilla crème brûlée with a silky baked custard and a crackly caramelised sugar top.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Resting 4 hours
Total Time 4 hours 55 minutes
Servings: 6 servings
Course: Dessert
Cuisine: French
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 500 ml double cream
  • 1 vanilla pod split
  • 5 large egg yolks
  • 80 g caster sugar
  • 6 tsp demerara or caster sugar for the tops

Method
 

  1. Heat the oven to 150°C. Heat the cream with the vanilla until steaming, then infuse off the heat for 10 minutes.
  2. Whisk the yolks and sugar until combined but not foamy.
  3. Pour the warm cream onto the yolks, whisking, then strain into a jug.
  4. Divide between 6 ramekins in a roasting tin and pour hot water halfway up their sides.
  5. Bake for 35–40 minutes until set at the edges with a slight wobble in the centre. Cool, then chill for 4 hours.
  6. Sprinkle each with a teaspoon of sugar and caramelise with a blowtorch. Leave for 2 minutes to harden.

Notes

Pat the surface dry with kitchen paper before adding sugar so the caramel forms an even crust.