Crème Brûlée
5 hr 10 min · 37 min active · makes ~1.25 l · Medium · French
Crème Brûlée
A classic French baked custard with a rich vanilla cream base and a signature caramelised demerara sugar crust. Silky and indulgent with a satisfying crack.
TOTAL TIME
5 hr 10 min
ACTIVE TIME
37 min
QUANTITY
~1.25 l
DIFFICULTY
Medium
CUISINE
French
Who’s eating
A
Ingredients0/6
Tools0/15
Ingredients0/6 gathered · 4 servings
1piece
500ml
5piece
50g
600ml
6tsp
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 1piece | — | — | ||
| 2 | 500ml | — | — | ||
| 3 | 5piece | — | — | ||
| 4 | 50g | — | — | ||
| 5 | 600ml | — | — | ||
| 6 | 6tsp | — | — |
Tools16 items
Serveware2 items
Hygiene
Wash your hands after the raw egg yolks and egg.
Procedure24 steps
1 of 24
Preheat
150°C
⏱ 15 min
2 of 24
Split the vanilla pod
Vanilla pod · 1 piece
⏱ 1 min
ResultSplit vanilla pod4 of 24
Add the double cream and the vanilla seeds and pod to the saucepan
Double cream · 500 mlVanilla seeds and pod · step 3
⏱ 1 min
ResultVanilla seeds and pod and double cream5 of 24
Heat the vanilla seeds and pod and double cream
Look for
until steaming with small bubbles at the edges — do not boil
medium heat
⏱ 5 min
ResultInfused cream6 of 24
Rest the infused cream
cream infuses while resting off heat
⏱ 10 min
ResultInfused creamused in step 107 of 24
Whisk the 5 egg yolks
Look for
until pale and slightly thickened
Egg yolks · 5 piece
⏱ 3 min
ResultWhisked egg yolksused in step 98 of 24
Wash your hands with soap — you've been handling raw egg yolks
⏱ 30s
9 of 24
Add the caster sugar and the whisked egg yolks
Caster sugar · 50 gWhisked egg yolks · step 7
⏱ 30s
ResultWhisked egg yolks and caster sugar10 of 24
Strain the infused cream from the saucepan in the heatproof jug
vanilla pod discarded
⏱ 2 min
ResultStrained infused cream11 of 24
Pour the strained infused cream from the heatproof jug into the mixing bowl
Look for
until evenly combined — pour in slow steady stream, whisk constantly
⏱ 2 min
ResultCustard mixture12 of 24
Wash your hands with soap — you've been handling raw egg
⏱ 30s
13 of 24
Skim the custard mixture
remove surface foam
⏱ 1 min
ResultCustard mixture15 of 24
Transfer the custard from the ramekin into the roasting tin
⏱ 1 min
ResultCustard16 of 24
Add the boiling water to the roasting tin
water comes halfway up the sides of the ramekins
Boiling water · 600 ml
⏱ 1 min
ResultCustard in water bath17 of 24
Bake the custard in water bath
Look for
until just set with a slight wobble in the centre — 35–40 minutes
150°C
⏱ 37 min
ResultBaked custard18 of 24
Transfer the baked custard from the roasting tin onto the wire rack
remove from water bath
⏱ 2 min
ResultBaked custard19 of 24
Cool the baked custard
to room temperature
⏱ 30 min
ResultCooled custard20 of 24
Cover the cooled custard with the cling film
⏱ 1 min
ResultCovered custard21 of 24
Chill the covered custard
Look for
at least 3 hours until fully chilled and set firm
⏱ 3 hr
ResultChilled custard22 of 24
Add the demerara sugar and the chilled custard from the wire rack to the ramekin
sprinkle evenly over each custard
Demerara sugar · 1.5 tsp per ramekinChilled custard · step 21
⏱ 1 min
ResultCustard with sugar23 of 24
Torch the custard with sugar from the ramekin
Look for
until deep golden amber and glassy — hold 4–6 cm above surface, move in steady circular motion
⏱ 2 min
ResultCrème brûlée24 of 24
Rest the crème brûlée
sugar crust sets before serving
⏱ 1 min
ResultCrème BrûléeTotal Time5 hr 10 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | 150°C | Preheat⏱ 15 min |
| 2 | 1 piece | Split the vanilla pod⏱ 1 minResultSplit vanilla pod | |
| 3 | Split vanilla podstep 2 | Scrape the split vanilla pod⏱ 1 minResultVanilla seeds and pod | |
| 4 | 500 ml | Add the double cream and the vanilla seeds and pod to the saucepan⏱ 1 minResultVanilla seeds and pod and double cream | |
| Vanilla seeds and podstep 3 | |||
| 5 | — | medium heat | Heat the vanilla seeds and pod and double creamLook foruntil steaming with small bubbles at the edges — do not boil⏱ 5 minResultInfused cream |
| 6 | — | Rest the infused cream → cream infuses while resting off heat⏱ 10 minResultInfused creamused in step 10 | |
| 7 | 5 piece | Whisk the 5 egg yolksLook foruntil pale and slightly thickened⏱ 3 minResultWhisked egg yolksused in step 9 | |
| 8 | — | — | Wash your hands with soap — you've been handling raw egg yolks⏱ 30s |
| 9 | 50 g | Add the caster sugar and the whisked egg yolks⏱ 30sResultWhisked egg yolks and caster sugar | |
| Whisked egg yolksstep 7 | |||
| 10 | Infused creamstep 6 | Strain the infused cream from the saucepan in the heatproof jug → vanilla pod discarded⏱ 2 minResultStrained infused cream | |
| 11 | Strained infused creamstep 10 | Pour the strained infused cream from the heatproof jug into the mixing bowlLook foruntil evenly combined — pour in slow steady stream, whisk constantly⏱ 2 minResultCustard mixture | |
| 12 | — | — | Wash your hands with soap — you've been handling raw egg⏱ 30s |
| 13 | — | Skim the custard mixture → remove surface foam⏱ 1 minResultCustard mixture | |
| 14 | Custard mixturestep 13 | Portion the custard mixture in the ramekin⏱ 2 minResultCustard | |
| 15 | Custardstep 14 | Transfer the custard from the ramekin into the roasting tin⏱ 1 minResultCustard | |
| 16 | 600 ml | Add the boiling water to the roasting tin → water comes halfway up the sides of the ramekins⏱ 1 minResultCustard in water bath | |
| 17 | — | 150°C | Bake the custard in water bathLook foruntil just set with a slight wobble in the centre — 35–40 minutes⏱ 37 minResultBaked custard |
| 18 | Baked custardstep 17 | Transfer the baked custard from the roasting tin onto the wire rack → remove from water bath⏱ 2 minResultBaked custard | |
| 19 | — | Cool the baked custard → to room temperature⏱ 30 minResultCooled custard | |
| 20 | — | Cover the cooled custard with the cling film⏱ 1 minResultCovered custard | |
| 21 | — | Chill the covered custardLook forat least 3 hours until fully chilled and set firm⏱ 3 hrResultChilled custard | |
| 22 | 6 tsp | Add the demerara sugar and the chilled custard from the wire rack to the ramekin → sprinkle evenly over each custard⏱ 1 minResultCustard with sugar | |
| Chilled custardstep 21 | |||
| 23 | Custard with sugarstep 22 | Torch the custard with sugar from the ramekinLook foruntil deep golden amber and glassy — hold 4–6 cm above surface, move in steady circular motion⏱ 2 minResultCrème brûlée | |
| 24 | Crème brûléestep 23 | Rest the crème brûlée → sugar crust sets before serving⏱ 1 minResultCrème Brûlée | |
| Total Time | 5 hr 10 min | ||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 715kcal | |
| 6g | |
| 67g | |
| 40g | |
| 24g | |
| 23g | |
| 63mg |
Ingredients0/6
Tools0/15
French · Recipe
Crème Brûlée
A classic French baked custard with a rich vanilla cream base and a signature caramelised demerara sugar crust. Silky and indulgent with a satisfying crack.
HygieneWash your hands after the raw egg yolks and egg.
Serves4
Total5 hr 10 min
LevelMedium
Ingredients
- Vanilla pod1 piece
- Double cream500 ml
- Egg yolks5 piece
- Caster sugar50 g
- Boiling water600 ml
- Demerara sugar6 tsp
Tools
Mixing bowlSpoonTongsKitchen blowtorchSieveSaucepanRoasting tinChef's knifeConventional ovenWire rackCling filmWhiskRamekinRefrigeratorLadleBlowtorch
Method
1
Preheat
150°C15 minConventional oven
2
Split the vanilla pod
1 minChefs knifeVanilla pod · 1 piece
3
Scrape the split vanilla pod
1 minSpoonSplit vanilla pod · step 2
4
Add the double cream and the vanilla seeds and pod to the saucepan
1 minSaucepanDouble cream · 500 ml
5
Heat the vanilla seeds and pod and double creamLook foruntil steaming with small bubbles at the edges — do not boil
medium heat5 minSaucepan
6
Rest the infused cream → cream infuses while resting off heat
Result · Infused cream · used in step 10
10 minSaucepan
7
Whisk the 5 egg yolksLook foruntil pale and slightly thickened
Result · Whisked egg yolks · used in step 9
3 minWhiskEgg yolks · 5 piece
8
Add the caster sugar and the whisked egg yolks
30sMixing bowlCaster sugar · 50 g
9
Strain the infused cream from the saucepan in the heatproof jug → vanilla pod discarded
2 minSieveInfused cream · step 6
10
Pour the strained infused cream from the heatproof jug into the mixing bowlLook foruntil evenly combined — pour in slow steady stream, whisk constantly
2 minLadleStrained infused cream · step 10
11
Skim the custard mixture → remove surface foam
1 minSpoon
12
Portion the custard mixture in the ramekin
2 minLadleCustard mixture · step 13
13
Transfer the custard from the ramekin into the roasting tin
1 minRoasting tinCustard · step 14
14
Add the boiling water to the roasting tin → water comes halfway up the sides of the ramekins
1 minRoasting tinBoiling water · 600 ml
15
Bake the custard in water bathLook foruntil just set with a slight wobble in the centre — 35–40 minutes
150°C37 minConventional oven
16
Transfer the baked custard from the roasting tin onto the wire rack → remove from water bath
2 minTongsBaked custard · step 17
17
Cool the baked custard → to room temperature
30 minWire rack
18
Cover the cooled custard with the cling film
1 minCling film
19
Chill the covered custardLook forat least 3 hours until fully chilled and set firm
3 hrRefrigerator
20
Add the demerara sugar and the chilled custard from the wire rack to the ramekin → sprinkle evenly over each custard
1 minRamekinDemerara sugar · 1.5 tsp per ramekin
21
Torch the custard with sugar from the ramekinLook foruntil deep golden amber and glassy — hold 4–6 cm above surface, move in steady circular motion
2 minBlowtorchCustard with sugar · step 22
22
Rest the crème brûlée → sugar crust sets before serving
Result · Crème Brûlée
1 minRamekinCrème brûlée · step 23
Printed 3 September 2026