Crème Brûlée – rich and creamy vanilla flavoured custard topped with layer of caramelised sugar. This make-ahead dessert is easier to make than you think and is sure to impress even the toughest critics. Try my foolproof recipe with step-by-step photo instructions to help you on your way.
Vanilla flavoured Crème Brûlée is one of my favourite desserts I tend to order when eating out as for me it really is the one for special occasions.
Having said that and even though it looks all fancy and impressive it really is super easy to make at home. 5 ingredients is all it takes to make this fantastic make-ahead dessert, ok 4 if you go with just one type of sugar! And you don’t even need a blow torch (although I must say it is fun to use)!
Ingredients you’ll need to make Crème Brûlée
Double/Heavy Cream – I’m afraid there are no substitutes here. Proper, full-fat cream produces the best results and there is no escaping the fact that your diet will have to wait. It is a special occasion dessert after all!
Caster Sugar (fine granulated sugar) – Its fine consistency makes it dissolve quicker although you could use regular granulated sugar if need be.
Vanilla Pod vs Vanilla Extract – I like using vanilla pod here as infusing the cream with seeds and the pod itself makes this dessert that bit more special. You will also be able to see little vanilla seed specs as you tuck into your dessert. However, if you are not too fussed about it, 1-1.5 tsp vanilla extract* will work too. Simply whisk it in together with egg yolks and sugar.
Soft Brown Sugar – I like using it on top of the custard as a final finish as it seems to caramelise quicker but if you don’t have any to hand use caster sugar.
Eggs – You will need egg yolks alone for your Crème Brûlée and this brings me to a very important question.
What do I do with leftover egg whites? Can I freeze them?
If, like me, you don’t like food waste, you don’t need to worry. Egg whites freeze beautifully. In fact, I’ve used defrosted egg whites many times in bakes like pavlovas and if I didn’t know that they’ve been previously frozen I would be none the wiser.
The most efficient and clever way of freezing the egg whites is to use an ice cube tray*. This way you know exactly how many egg whites you’ve got and you can defrost them as and when and according with your needs. Simply pour the egg whites into the tray and place it in the freezer. Once frozen you can simply transfer the “egg white cubes” to the plastic bag labeled with the date of freezing. Simples!
Egg whites will keep in the freezer for up to 12 months and should be defrosted in the fridge overnight and brought to the room temperature before whisking.
If you are looking for a recipe you could use the egg whites in try my Double Chocolate Pavlova with Nutella Cream
Equipment you will need for making Crème Brûlée
- Whisk, hand mixer or standing mixer with whisk attachment to whisk egg yolks and sugar (and vanilla extract if you decide not to use vanilla pod for infusing the cream).
- Cook’s Blow Torch – I was gifted this Kitchen Craft blow torch* quite a few years ago now and it’s proven quite handy in the kitchen. It is really simple to use too.
- Grill/ Broiler – Lack of torch shouldn’t put you off as you can simply caramelise sugar until hard under the hot grill/broiler. Make sure you watch it like a hawk though as there is a fine line between caramelised and burnt!
- 6 small Ramekins (140ml / 5oz) – these here* are perfect size for 6 nice portions although you might have noticed I’ve only used 4 larger ramekins (250ml / 1cup) which will work just as well.
- Baking/Roasting Tray – You will need one big enough to fit all your ramekins. I use my old and trusted Le Creuset Roaster* with very handy handles. Make sure your tray is not too shallow as you will be baking your Crème Brûlée using “bain-marie” (water bath method) where you pour freshly boiled water into the tray approximately half way up the ramekins. This method is perfect for cooking things gently and evenly.
Some things to bare in mind and last minutes tips when making Crème Brûlée
Make sure you don’t boil your cream! Quickly take it off the heat just before it gets to that point!
When using vanilla extract instead of the pod, you still need to heat up the cream almost to the boiling point although no straining will be necessary.
When pouring hot cream into your egg yolks make sure to go very slow but at the same time whisk the mixture constantly and really vigorously to prevent the eggs from scrambling!
And remember, even if you overcook your creme brûlées first time around, it’s not the end of the world. They will still be creamy and delicious if slightly more set. Practice makes perfect!
How To Make Crème Brûlée – Step-By-Step Instructions
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- 1. Lay the vanilla pod down on the cutting board and cut it open with a sharp knife.
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- 2. Open it gently to reveal all the lovely seeds.
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- 3. Using the tip of the knife scrape the seeds out of the pod (its entire length).
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- 4. Put the seeds and the pod itself in the medium saucepan.
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- 5. Add the cream.
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- 6. Bring the cream almost to the boiling point and quickly take it off the heat. Set it aside while you prepare your egg yolks.
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- 7. Separate the eggs and whites and put egg yolks into a large bowl or bowl of your standing mixer. Freeze the egg whites for another time.
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- 8. Add caster sugar…
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- 9. …and whisk together until pale and foamy.
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- 10. Slowly start adding the hot cream whilst constantly whisking the mixture to prevent egg yolks from scrambling.
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- 11. Strain the mixture through fine sieve to get rid of vanilla pod and some woody bits that might have separated from it.
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- 12. Pour in the custard mixture into the ramekins sitting in the roasting tray. Pour in the hot water half way up the sides of ramekins and bake in 150C/300F/Gas Mark 2 for up to 30 minutes until just set and still wobbly in the middle.
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- 13. Chill in the fridge for minimum of 4 hours or overnight. When ready to serve sprinkle some sugar over the top of the creme brûlées and even it out with the back of the spoon.
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- 14. Make sure you get nice and thin layer.
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- 15. Using the torch caramelise the top until bubbly and brown. You can also pop it under the grill/ broiler to achieve the same effect. Let your creme brûlées sit for few minutes for the caramel to harden and serve.
Crème Brûlée
Ingredients
- 500 ml double cream
- 1 vanilla pod or 1 - 1.5 tsp vanilla extract (see notes below)
- 100 g caster sugar
- 5 large egg yolks
- some brown or caster sugar for caramelising
- fresh berries to serve optional
You will also need 6 small (14ml/5oz) or 4 large (250ml/1cup) ramekins
Instructions
- Cut the vanilla pod open and scrape out the seeds with the knife. Pop them in a medium saucepan together with the pod itself and add cream. Bring the cream almost to the boiling point and quickly take it off the heat. Let the cream infuse with vanilla whilst you prepare the egg yolks.
- Separate egg yolks from the whites (freeze the whites for another time). Whisk yolks with caster sugar until pale in colour and foamy and very slowly start adding the hot cream whilst whisking constantly and vigorously (to prevent the yolks from scrambling).
- Strain the mixture through a fine sieve and distribute evenly between the ramekins.
- Put the ramekins onto the baking dish and fill with hot water to come up half way up their sides. Bake in 150°C/300F/Gas Mark 2 for approx 30 min until the little custards are just set. Keep watching them as you want for the edges to be set with some visible wobble in the middle of your brûlées.
- Carefully lift the ramekins out of the baking dish and chill really well - minimum 4 hours in the fridge but preferably overnight. Once baked they can stay in the fridge for up to 2 days.
- Once chilled sprinkle thin layer of either caster or soft brown sugar and caramelise with blow torch or under the grill until bubbly and brown.
- Wait a few minutes for sugar layer to harden before serving with some fresh berries if you wish.
Notes
- Nutritional information is approximate and should be treated as a guideline only.
- If you are using vanilla extract instead of pod simply add the extract to egg yolks and sugar and whisk together. You will still bring the cream almost to the boiling point and take it quickly off the heat but without the pod, seeds and the need for straining.
Nutrition
Update Notes: This post was originally published on 9 March 2017, but was republished with new recipe card, updated photos, step-by-step process photos, tips and other useful info in February 2019.
Recipe inspiration: River Cottage Everyday* by Hugh Fearnley-Whittingstall
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Dannii says
I always order this when at a restaurant. I really should try making it myself.
joskitchenlarder says
Give it a go Dannii, it really is an easy dessert! 🙂
Jack says
I love this creme brûlée, for people making this i highly recommend spending the little extra for the vanilla pod!
joskitchenlarder says
Thanks Jack! I do prefer version with vanilla pod myself!
Katherine says
This is a perfect fool-proof creme brulee recipe! Thanks so much.
joskitchenlarder says
Thank you Katherine! 🙂
Heidy L. McCallum says
Your Crème Brûlée looks so beautiful. I love the images and can almost taste how delicious this recipe is. Is it wrong to wish I had some this morning? LOL! I would devour this Crème Brûlée in a heartbeat.
joskitchenlarder says
Thank you so much Heidy! 🙂 It’s not wrong at all, I’m so pleased you love the look of it!
Veena Azmanov says
Recipe to perfection. Thanks. Presentation superb. Best dessert option for a family party any day.
joskitchenlarder says
Thank you Veena! 🙂
Jacqui Bellefontaine says
could these be everyone favourite dessert or pretty close Your pictures make it look extra delicious I want one now. Thank you for sharing on #CookBlogShare
joskitchenlarder says
Thank you Jacqui! 🙂
Jere Cassidy says
There is nothing better than creme brulee. Your photos just make this dessert look amazing.
joskitchenlarder says
Thank you Jere that’s very kind! 🙂
Mandy says
Stunning photos Jo – the top of your creme brulee looks absolutely perfect!
joskitchenlarder says
Thank you Mandy! 🙂
Choclette says
Creme brûlée is one of the desserts I’m most likely to choose when eating out too. Yours looks absolutely gorgeous and your photos are lush. Love your egg white tips. I must try freezing them. Normally, I scurry around looking for a recipe I can use them up in. Pinned.
joskitchenlarder says
Thank you Choclette! 🙂 Definitely try freezing egg whites in the future you won’t be able to tell the difference once you’ve defrosted them.
Kacie Morgan says
I’ve never made creme brulee before but it’s one of my favourite desserts so I should really give it a go at some point. I like the fresh raspberry garnish – very elegant.
joskitchenlarder says
Thank you Kacie! 🙂 They do add a bit of colour plus the sharpness of fresh raspberries goes really well with creamy sweetness of brulee itself.
Cat | Curly's Cooking says
This looks so amazing. I know a lot of people that would be very happy if I made this for them!
joskitchenlarder says
Thank you Cat! 🙂 It’s always a huge hit!
Anna | Once Upon A Food Blog says
Ooh – I absolutely love Creme Brulee. It’s one of my ‘go to’ desserts whenever I’m in France. I haven’t made it at home as every time I turn the grill on the smoke alarm goes off(!), but I got a blow torch for Christmas and seeing this recipe has just reminded me that I could mow make it! Thanks Jo
joskitchenlarder says
Oh you will love the blow torch Anna 🙂 It’s so cool to see the layer of sugar turn into caramel right in front of your eyes. There is something extremely satisfying about it lol Or maybe it’s just me. 😉
Corina Blum says
These look great Jo and I agree that using a blow torch is fun to caramelise the sugar. Creme Brulees are one of my husband’s favourite desserts so they’re one of the thing I often make for Valentine’s Day! Thanks for sharing with #CookOnceEatTwice!
joskitchenlarder says
Thanks Corina! 🙂 They are perfect for special occasions Valentine’s Day being one of them for sure!