Crème Brûlée
Updated: Mar 12
As a Chef, allow me to present my recipe for the classic Crème Brûlée. Impress your guests with a restaurant-quality dessert that you can prepare right in the comfort of your own home. This simple and straightforward recipe for "burned cream" will make an excellent addition to any dining occasion and can be prepared with ease in a timely manner.
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Preparation time: 10min
Baking time: 35-40 minutes.
Cooling time: 1h 10min
This recipe makes: 6 portions
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Crème Brûlée
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Ingredients for Crème Brûlée
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)
Equipment for Crème Brûlée
Jug
Whisk
Small saucepan
6x 100ml (3.5oz) Ramekins
Optional: Temperature probe
How to make Crème Brûlée
1. Preheat your oven to 160°C (320°F) with the fan setting.
2. Arrange six 100ml ramekins in a deep baking dish, ensuring there is enough space to cover the dish with foil without touching the tops of the ramekins.
3. In a small saucepan, combine double cream and milk, and whisk in 1 tsp of vanilla bean paste.
4. In a mixing bowl, beat the egg yolks and sugar until well combined.
5. Place the saucepan with the cream mixture over medium heat and bring to 80°C (176°F). As soon as you see bubbles form, remove the pan from heat (but do not let it boil). Transfer the mixture to a jug to prevent further heating (You can heat up only a little bit but this will extend the cooking time)
6. Gradually pour the hot cream mixture into the beaten egg yolk mixture, stirring continuously to prevent scrambling.
7. Use a large spoon to scoop any foam from the surface of the liquid and discard. Return the mixture to a jug.
8. Fill the baking dish with enough hot tap water to reach about 3/4 of the way up the sides of the ramekins. Carefully pour the mixture into the ramekins.
9. Cover the dish with foil, leaving a small gap on both sides to allow air circulation.
10. Bake the ramekins in the oven for 35-40 minutes, or until the mixture is set but still jiggles like jelly. Be careful not to overcook or undercook the mixture.
11. Using oven gloves, remove the ramekins from the baking dish and transfer to a wire rack to cool for a few minutes. Then, place in the refrigerator to chill completely for at least 1 hour, or overnight.
12. Before serving, sprinkle 1.5 tsp of caster sugar over each ramekin and spread evenly using the back of a spoon.
13. Using a blow torch, caramelize the sugar by holding the flame just above the sugar and moving it continuously until a caramelized layer forms.
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Tips for preparation of Crème Brûlée
If you do not have a blow torch, you can use your oven's grill function to caramelize the sugar. Place the ramekins on a baking tray and watch closely to avoid burning the sugar. Keep the oven door open throughout the process.
The egg yolks will set at a temperature between 62-65°C (144-149°F).
Crème Brûlée can be stored in the refrigerator for up to 5 days, but make sure to cover it with cling film to prevent any odour transfer.
For a premium Crème Brûlée, I recommend using organic eggs, as their flavour is superior to standard eggs.
To add an extra touch of flavour, try infusing the cream mixture with herbs such as thyme or lavender before baking. Simply add a few sprigs of the herb to the cream and let it steep for 30 minutes before removing and proceeding with the recipe. This will give the finished Crème Brûlée a delicate and unique flavour profile.
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