Crème brûlée
This classic crème brûlée recipe delivers a silky-smooth vanilla custard topped with a perfectly crisp caramelised sugar crust. Elegant and timeless, it’s the perfect dessert to impress any guest.
Updated : 15 October, 2025
Easy
About 20 min.
Ingredients
500 milliliters
Heavy cream
1
Vanilla pod
100 grams
Sugar
6
Egg yolks
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 150C.
Step 2
Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Chop the remaining pod into small pieces and add them to the saucepan as well.
Step 3
Bring the cream to the boiling point, then reduce the heat and let it simmer gently for 5 minutes to infuse the vanilla.
Step 4
Meanwhile, whisk together the sugar and egg yolks in a large heatproof bowl until well combined.
Step 5
Return the cream to the boiling point carefully, making sure it doesn’t bubble over. Gradually pour the hot cream over the egg mixture, whisking continuously until it slightly thickens - this means the eggs have begun to cook.
Step 6
Strain the custard through a fine sieve into a large jug, then pour into six ramekins, filling each about two-thirds full.
Step 7
Place the ramekins in a large roasting tray and pour in freshly boiled water until it reaches halfway up the sides of the ramekins, creating a bain-marie. Cover the tray loosely with kitchen foil.
Step 8
Transfer to the oven and bake for 30-40 minutes, or until the custards are just set but still have a slight wobble in the centre. Ovens vary, so check after 25 minutes and then every 5 minutes. When done, the surface should be set while the middle remains gently jiggly.
Step 9
Remove the ramekins from the bain-marie and let them cool to room temperature. Chill in the fridge until ready to serve.
Step 10
Before serving, sprinkle an even layer of caster sugar - about one level teaspoon - over each custard. Caramelise the sugar with a chef’s blowtorch or under a very hot grill until golden and crisp.
Step 11
Allow the tops to cool for a few minutes before serving your perfectly smooth and creamy crème brûlée.