Crème Brûlée
A smooth vanilla custard topped with a layer of caramelised sugar cracked with a spoon. One of France's most iconic desserts — elegant and indulgent.
5 ingredients
7 steps
Ingredients
- 1500ml double cream
- 21 vanilla pod, split and seeds scraped (or 2 tsp vanilla extract)
- 36 large egg yolks
- 4120g caster sugar (plus extra for brûléeing)
- 5Pinch of sea salt
Instructions
- 1Preheat oven to 150°C (300°F). Place 6 ramekins in a deep roasting tin.
- 2Heat cream with vanilla pod and seeds (or extract) until just below simmering. Remove vanilla pod.
- 3Whisk egg yolks with sugar until pale and slightly thick. Slowly pour over the warm cream, whisking constantly. Add a pinch of salt. Strain through a fine sieve.
- 4Divide between ramekins. Pour boiling water into the roasting tin to come halfway up the sides of the ramekins.
- 5Bake for 35–40 minutes until the custard is set with a gentle wobble in the centre.
- 6Remove from water bath, cool, then refrigerate for at least 4 hours (or overnight).
- 7When ready to serve, sprinkle each custard evenly with 1 tsp caster sugar. Use a kitchen torch to caramelise until amber and hard. Serve immediately.