Crème Brûlée à la Vanille (Vanilla Crème Brûlée)
Why this recipe works
- Gentle custard setting: A low oven and water bath help the egg-rich custard set evenly without becoming grainy.
- Silky centre: Double cream and egg yolks create a rich, smooth custard that firms as it chills.
- Crackling sugar top: Caramelising the sugar just before serving gives the dessert its signature crisp crust.
- Easy to prepare ahead: The custards can be baked and chilled in advance, with only the sugar topping finished at the last moment.
Get the most out of this recipe
Timing notes
- Chill until fully set: The custards need enough fridge time to firm up and cool completely before the sugar is caramelised.
- Brûlée at the last minute: Caramelise the sugar shortly before serving, as the crisp topping softens once refrigerated or left to stand.
Texture tips
- For a cleaner finish: Let the custard mixture settle briefly and skim off surface foam before baking.
- Stop at a gentle wobble: Remove the custards when the edges are set but the centres still move slightly; they will continue to firm as they cool.
- Keep the sugar layer thin: An even, thin coating of sugar caramelises more cleanly and forms a delicate crackling top.
Make-ahead tips
- Bake ahead: Prepare and chill the baked custards without the sugar topping for up to 2 days.
- Keep chilled before caramelising: Cold custard is easier to brûlée because the sugar can caramelise before the cream warms through.
Ingredient notes
- Use good cream: With so few ingredients, the flavour and texture depend heavily on the quality of the double cream.
- Vanilla choice: Vanilla extract works well, while vanilla bean paste gives a more pronounced vanilla flavour and visible seeds.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 150°C (300°F). Put the ramekins in a deep baking dish and boil a kettle of water.
- Pour the double cream into a saucepan with the vanilla extract and fine sea salt. Warm over medium heat until steaming and just starting to tremble at the edges, then take off the heat.
- In a bowl, whisk the egg yolks with 80 g of the caster sugar until slightly paler and smooth, then whisk in the warm cream in a slow, steady stream. Let the mixture sit for 2 minutes, then skim off any foam from the surface for a cleaner finish.
- Divide the custard between the ramekins. Pour hot water from the kettle into the baking dish to come about halfway up the sides of the ramekins, then carefully transfer to the oven.
- Bake for 30 to 40 minutes until the custards are just set with a gentle wobble in the centre. Lift the ramekins out of the water bath and cool to room temperature.
- Chill the custards uncovered until fully cold and set. For the best texture, chill for at least 2 hours.
- Just before serving, sprinkle the remaining 40 g caster sugar in a thin, even layer over the tops. Caramelise under a very hot grill, watching constantly, until deep golden and bubbling, then leave for 2 minutes to harden.
Recipe notes
Tips
- For an even set, keep the water bath at a gentle heat: use freshly boiled water, but do not overfill the dish, and avoid sloshing water into the custards.
- If you are caramelising under the grill, chill the custards well first and place the ramekins on a cold tray so the tops caramelise before the custard warms through.
- Food safety: this dessert contains eggs. Serve fully set custards, and if serving to pregnant people, young children, older adults, or anyone immunocompromised, use eggs that are suitable for raw or lightly cooked preparations.
Substitutions
- Replace vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace caster sugar with granulated sugar for the topping if you prefer a slightly thicker, crunchier crust.
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 sugar just before serving; once brûléed, the topping will soften if stored.
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Recipe overview
- Servings: 4 servings
- Total time: 3h (25min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Eggs Milk
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