Crème Brûlée (Burnt Cream Custard)
Why this recipe works
- Silky custard: Gentle baking in a bain-marie helps the egg yolks set evenly without turning grainy.
- Classic crackle: Caramelising the sugar just before serving creates a crisp shell over the chilled custard.
- Focused flavour: Cream, egg yolks, vanilla and sugar keep the flavour clean, rich and recognisably classic.
Get the most out of this recipe
Timing notes
- Chill until fully cold: The custards need enough time in the fridge to firm up properly before the sugar topping is added.
- Caramelise at the last moment: The brûléed sugar crust is best served soon after torching, before humidity softens the surface.
Texture tips
- Strain for smoothness: Passing the custard through a sieve removes any cooked egg strands or vanilla pod fragments.
- Keep the heat gentle: Warm the cream without boiling and bake until just set with a slight wobble in the centre.
- Avoid over-whisking: Whisk gently so the custard stays dense and smooth rather than foamy.
Make-ahead tips
- Bake ahead: The custards can be baked and chilled in advance, covered, without the sugar topping.
- Finish fresh: Add and caramelise the sugar only when ready to serve, as the crust softens in the fridge.
Ingredient notes
- Use a plump vanilla bean: A moist, fragrant pod gives the custard a rounded vanilla flavour and visible seeds.
- Vanilla extract works differently: Extract is a practical substitute, but it gives a cleaner, less rounded flavour than an infused pod.
Equipment you'll need
Ingredients
Custard
To finish
Instructions
- Heat the oven to 150°C (300°F). Put four ramekins in a deep baking dish and set a kettle of water to boil for a bain-marie.
- Pour the double cream into a saucepan. Split the vanilla bean, scrape out the seeds into the cream, then add the pod and warm over medium heat until steaming and just starting to tremble at the edges, without boiling.
- Take the pan off the heat and leave the vanilla to infuse for 10 minutes. Remove the pod and, if you like, rinse and dry it for another use.
- In a bowl, whisk the egg yolks with the 70 g caster sugar and the fine sea salt until the sugar begins to dissolve and the mixture looks slightly lighter. Whisking gently helps avoid too many bubbles.
- Slowly pour the warm vanilla cream into the yolk mixture, whisking constantly. Strain through a sieve into a jug, then skim off any foam from the surface.
- Divide the custard between the ramekins. Pour boiling water into the baking dish to come about halfway up the sides of the ramekins, taking care not to splash the custard.
- Bake for 30 to 40 minutes until the custards are just set with a gentle wobble in the centre. If you have a thermometer, aim for about 80°C (175°F) in the middle.
- Carefully lift the ramekins out of the water and leave to cool to room temperature. Cover and chill until fully cold and set, at least 2 hours.
- Just before serving, sprinkle a thin, even layer of the remaining caster sugar over each custard. Caramelise with a kitchen blowtorch until deep golden and glassy, then leave for 2 minutes for the crust to harden.
Recipe notes
Tips
- For the smoothest custard, keep the cream below a simmer and whisk gently so you do not incorporate air.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised egg yolks and ensure the custard is baked until properly set.
Substitutions
- Replace the vanilla bean with 2 tsp vanilla extract, whisked into the warm cream off the heat.
Storage
- Refrigerate up to 2 days
- Chill the baked custards (without the sugar topping) covered in the fridge for up to 2 days. Caramelise the caster sugar just before serving, as the crust will soften in the fridge.
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Recipe overview
- Servings: 4 servings
- Total time: 3h 30min (20min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Eggs Milk
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