Crème Brûlée
Beneath a shattering sheet of caramelized sugar hides the silkiest vanilla custard imaginable. Crème brûlée looks like restaurant magic, but it is just cream, yolks, sugar, and vanilla — baked low, chilled long, and torched at the last glorious moment.
- Prep time
- 25 mins + 4 hrs chilling
- Cook time
- 40 mins
- Total time
- 5 hrs 5 mins
- Servings
- 6 servings
- Calories
- 420
Ingredients
- 500 ml (2 cups) heavy cream
- 1 vanilla bean, split and scraped (or 2 teaspoons vanilla bean paste)
- 5 large egg yolks
- 70 g (1/3 cup) granulated sugar, plus more for the crust
- 1/4 teaspoon fine sea salt
- 6 teaspoons superfine sugar, for caramelizing
- Boiling water, for the water bath
- Fresh berries and mint, to serve (optional)
Instructions
- Heat the oven to 150°C (300°F). Arrange six ramekins in a deep baking dish.
- Warm the cream with the vanilla seeds and pod in a saucepan until steaming and fragrant, 5–6 minutes. Remove from the heat, cover, and steep 15 minutes; fish out the pod.
- Whisk the yolks, 70 g sugar, and salt in a bowl until pale and slightly thickened — about 2 minutes.
- Slowly pour the warm cream into the yolks, whisking constantly, then strain through a fine sieve into a jug for a flawless texture.
- Divide among the ramekins. Pour boiling water into the baking dish to come halfway up the sides of the ramekins.
- Bake 35–40 minutes until the edges are set but the centers still wobble like jelly when nudged.
- Cool, then refrigerate at least 4 hours or overnight — the custard firms up and the flavor deepens.
- Just before serving, blot away any moisture, sprinkle 1 teaspoon of superfine sugar evenly over each custard, and torch in sweeping motions until deep amber. Rest 2 minutes for the crust to harden, then serve.
Pro tips
- The wobble test is everything — fully set in the oven means grainy after chilling.
- Superfine sugar melts faster and more evenly than granulated for the crust.
- No torch? Use the oven's hottest broiler, 5–7 cm from the element, watching like a hawk.
- Torch only what you will eat immediately — the crust softens within an hour.
Frequently asked questions
Can I make crème brûlée without a torch?
Yes — a very hot broiler works. Chill the custards well first, keep them close to the element, and watch constantly; sugar goes from amber to burnt in seconds.
Why is my crème brûlée grainy?
Overbaking is the usual cause. Pull them when the centers still jiggle; residual heat and chilling finish the job gently.
Can I make it ahead?
Absolutely — the custards keep 3 days refrigerated before sugaring. Add the sugar crust just before serving so it stays glassy and crisp.
What cream should I use?
Heavy cream (36%+ fat) gives the classic silky set. Half-and-half makes a thinner, less luxurious custard — save it for another dessert.