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Crème Brûlée

Updated: Jan 24

Check out my recipe for traditional Crème Brûlée. Prepare a restaurant-like dessert at your home with my easy-to-follow recipe for ''burned cream''. It is perfect for any occasion and very quick in preparation.

Crème Brûlée in the ramekin
Crème Brûlée

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Preparation time: 10min

Baking time: 35-40 minutes.

Cooling time: 1h 10min

Recipe makes: 6 portions

Print Recipe here:

Crème Brûlée
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  • 420 ml (14.8oz) of double cream

  • 100ml (3.5oz) of milk (full fat works best)

  • 1 tsp of vanilla bean paste

  • 5 medium egg yolks

  • 70g (2.45oz) of caster sugar (plus extra for topping)



1. Heat the oven to a 160C fan (320F).

2. Place 6, 100ml ramekins into a baking dish, one deep enough that you can cover with tin foil without touching the top of the ramekins.

3. Pour double cream and milk into a small pan, and whisk in 1 tsp of vanilla bean paste.

4. Put the egg yolks and sugar in a mixing bowl and whisk until combined.

5. Put the pan with the cream on medium heat and bring it to 80C/176F. As soon as you see bubbles appear, take the pan off the heat (do not boil). Pour the cream mixture into a jug to stop it from heating up more (heating up the cream mixture speeds up the baking process).

6. Slowly and in stages pour the hot cream into the beaten egg yolk mixture, stirring with a spoon as you do so. (Do not rush or add too quickly as this will result in scrambled eggs)

7. Using a big spoon, scoop off all the foam that is sitting on top of the liquid and discard. Pour the mixture back into a jug.

8. Pour enough hot tap water into the baking dish to come about 3/4 up the sides of the ramekins. Pour the hot cream into the ramekins.

9. Place tin foil on the top of a baking dish leaving a small gap on both sides of the container. This will allow air to circulate.

Crème Brûlée in the Bain-marie
Crème Brûlée in the Bain-marie

10. Place the covered dish in the oven and bake for 35-40 minutes until the mixture is softly set. To check, gently sway the roasting tin and if the crème brûlées are ready, they will wobble a bit like jelly in the middle. Don’t let them get too firm or too runny.

11. Once ready, lift the ramekins out of the baking dish with oven gloves and set them on a wire rack to cool for a couple of minutes, then put them in the fridge to cool completely (1 hour). This can be done overnight as well.

12. Before serving, sprinkle 1,5 tsp of caster sugar over each ramekin and spread it out with the back of a spoon to completely cover.

13. Use a blow torch to caramelise the sugar. Hold the flame just above the sugar and keep moving it round and round until caramelised.

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  • If no blow torch is available, set your oven on the grill. Place ramekins on a baking tray and caramelise watching carefully not to burn the sugar too much. Keep the oven open through the process.

  • Egg yolk sets at a temperature between 62-65C (144F-149F)

  • You can keep your Crème Brûlée in the fridge for up to 5 days, and cover it with cling film to avoid smell exchange.

  • For the premium Crème Brûlée, I recommend using organic eggs as their flavour is much better than standard eggs.

Crème Brûlée on the spoon
Crème Brûlée

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