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Crème Brûlée

Crème Brûlée – at it’s heart, it’s pretty simple to make! It’s just a custard covered in caramelised sugar – literally just a handful of ingredients. But it can be little tricky to get spot on. But when you do, it’s an amazing dessert – delicious, creamy custard covered in a wonderful, sugary shell. It’s a lot of fun to make too – especially if you own a blowtorch so you can caramelise the top! And there’s just something so satisfying about cracking through that sugary shell. Why not give it a try? If you don’t nail it first try, don’t worry! It gets easier.

Crème Brûlée

Print Recipe
Serves: 3 - 4 Cooking Time: 30 - 35 mins

Ingredients

  • 6 Egg Yolks
  • 600ml Double Cream
  • 80g Golden Caster Sugar (Plus extra for the caramel top)
  • 1/2 Tbsp Vanilla Extract

Instructions

1

Pre-heat your oven to 145°C/290°F/Gas Mark 2.

2

Place a saucepan over a medium-high heat, and let it come up to a gentle simmer. Don't let it boil over.

3

Meanwhile, separate out 6 egg yolks into a bowl and whisk in the caster sugar until well combined. Don't over-whisk it.

4

Once the cream has come up to a gentle simmer, remove from the heat and pour it through a sieve into the egg and sugar mixture - a little at a time so as not to scramble the eggs - until well combined to make a custard. Pour into a jug and scoop off any air bubbles off the top.

5

Place your ramekins into a roasting tin and carefully fill each one with the custard. Again, scoop off any air bubbles that appear from the top.

6

Fill the roasting tray with water up to about half way up the ramekins, and place into the oven for 30 - 35 minutes.

7

Remove from the oven and roasting tray and place into the fridge to chill and set completely.

8

Once set, cover with a layer of caster sugar and then caramelise with a chef's blowtorch. If you don't have one of those, then you can do this under the grill.

9

Serve and enjoy!

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