Easy Crème Brulée Recipe Perfection
Learn how to make crème brûlée with this easy, classic French recipe. Includes ingredients, step by step instructions, expert tips, and more.
Equipment
- 4–6 ramekins
- Baking dish for the water bath
- Small saucepan
- Whisk
- Fine mesh strainer
- Crème brûlée torch (or broiler, but the torch is more fun)
- Heatproof kettle for boiling water
Ingredients
- 1½ cup double cream heavy cream or whipping cream
- 6 egg yolks
- 1½ tablespoon vanilla sugar or castor sugar
- 2 tablespoon almond liqueur or orange liqueur
- 4 tablespoon light brown sugar
- 1½ teaspoon vanilla extract 1 vanilla pod
Instructions
- You will need 6 ramekin dishes placed in an oven dish or tin that is deeper than the ramekin dishes. Have these ready.
- Preheat the oven to 350°F/180°C/Gas 4
- Place the cream into a heavy-based saucepan.
- Split the vanilla pod and scrape out the seeds into the cream.
- Bring to boil, over medium heat, stirring continuously.
- Remove from heat and leave to stand for about 15 minutes.
- Whisk the egg yolks with the sugar and liqueur until well blended.
- Gradually, whisk in the cream.
- Pour into the ramekin dishes.
- Pour boiling water into the oven dish so that it comes halfway up the ramekin dishes.
- Cover with a lid or with foil and bake for 30 minutes until they are set.
- When set, a knife inserted should come out clean, sprinkle with brown sugar and place under broiler/grill for about 30 seconds or until sugar melts/caramelizes.
- Place in refrigerator to chill before serving.
Alternative Caramelization Method
- Another method to brulée or burn them is to use a blowtorch. This is quite simple, you just need a bit of confidence to do it for the first time. Protect the edges of the dishes with foil and aim the flame over the surface for a few seconds until browned.
Notes
Expert Chef Tips
- Bake low and slow; high heat causes curdling.
- Tap the ramekins gently before baking to release air bubbles.
- Use a shallow ramekin for more caramelized surface area.
- If using the broiler instead of a torch, chill the custards well so they don’t melt.
Secrets From My Kitchen
- Warm the cream gently to avoid scrambling the eggs.
- Always strain the custard; this is the secret to that silky French texture.
- Use two thin layers of sugar for the topping: torch once, add more sugar, torch again.
- Let the caramel rest for a minute so it hardens into that iconic crack.
Nutrition
Calories: 320kcalCarbohydrates: 15gProtein: 5gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 262mgSodium: 27mgPotassium: 90mgSugar: 14gVitamin A: 1134IUVitamin C: 0.4mgCalcium: 69mgIron: 1mg
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