Crème Brûlée

What People Ask

Crème Brûlée: Step by Step

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the cream, milk, salt and the vanilla pod and seeds to a bare simmer. Take off the heat and infuse, covered, for 20 minutes.

   Mark done Start 20 min timer

2. Whisk the yolks and caster sugar just until combined — whisking to a foam introduces bubbles that will pit the surface.

   Mark done

3. Remove the vanilla pod and pour the warm cream over the yolks in a slow stream, whisking gently.

   Mark done

4. Strain through a fine sieve into a jug and skim off any foam. Let it stand 10 minutes so remaining bubbles rise and can be lifted off.

   Mark done

5. Divide between six shallow ramekins and set them in a deep roasting tin. Pour boiling water into the tin to come halfway up the sides.

   Mark done

6. Bake at 150°C / 300°F for 35 to 45 minutes, until the custards are set at the edge with a 3 cm wobble in the middle when nudged.

   Mark done Start 35 min timer

7. Lift out of the water bath, cool for no more than 2 hours, then refrigerate for at least 4 hours or overnight.

   Mark done

8. Just before serving, blot any condensation from the surface, sprinkle a thin, even layer of demerara over each, and torch until it bubbles and turns amber. Rest 2 minutes for the caramel to harden.

   Mark done

Related guide: Prep, cook and total time.

Something wrong or unclear in this recipe? Report a problem with this recipe.

Tips That Matter

• Shallow, wide ramekins give a better custard-to-caramel ratio than deep ones and bake more evenly.
• No blowtorch? Sprinkle the sugar and put the ramekins under a screaming-hot grill for 2 to 3 minutes, watching constantly.
• Caramelise no more than 20 minutes before serving; the crust dissolves into the custard over time.

Pairs Well With

Sauternes or a Muscat de Beaumes-de-Venise · A few raspberries alongside cut the richness · Follows steak frites or coq au vin beautifully

Leftovers and Storage

The uncaramelised custards keep 3 days refrigerated under cling film. Do not freeze. Torch to order.

Crème Brûlée Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.