Classic Crème Brûlée

Crème Brûlée 3

Showing off ma skills right here!

Not really though. You may have noticed that my recipes don’t exactly require many special techniques. I’m not a secret pastry chef, contrary to belief.

Crème Brûlée is actually pretty simple and only needs 3 basic ingredients, with an optional but obviously recommended 4th of vanilla.

And, none of them are hard to find either. Most likely you already have them in your kitchen – going on the idea that you have double cream in your fridge that is. It’s totally all right of me to guess that you all have double cream even though I rarely do. But c’mon, how hard is it to pick that up?

So; Double Cream, Sugar, Eggs & Vanilla? Sorted.

I made this for my mum on Mother’s Day earlier this month as it’s something I know she loves (and I love) but we rarely have. She very much appreciated it and got excited after she dug into the lovely crackly caramelised sugar top.

I have supplied calories. I wouldn’t bother being shocked. Either don’t look or just accept it. The amazing creaminess, sweetness and lushusness (i say that’s a word) far outweighs any unnecessary ‘guilt’ you may feel. It’s not like you’re gonna be eating it every day.

Classic Crème Brûlée

Serves: 6       Calories per Serving w/ Double Cream: 505


500ml Double Cream

1tsp Vanilla extract (or 1 vanilla pod…..)

100g White Sugar separated 70/30

6 Egg Yolks


Preheat your oven to Gas Mark 2.

Pour the cream and vanilla into a saucepan. (scrape the vanilla pod in if using)

Bring the cream to boiling point, then lower the heat and simmer gently for 5 minutes.

Meanwhile, beat 70g of the sugar and the egg yolks in a large bowl until pale and fluffy. Highly recommend an electric whisk here.

Bring the cream back to boiling point then take it off the heat. Pour a little in the egg mixture, then whisk until smooth. Then add the rest of the cream and whisk again. the mixture should thicken meaning the eggs have started to cook slightly.

Strain the mixture through a fine sieve into a large jug, and then use this to fill six ramekins to about 3/4  full.

In a large  roasting tray pour in hot water about a third of the way up the place the filled ramekins in gently. The water should surround them about halfway up. This is called a bain-marie (how fancy, everything sounds better French)  and helps the custards cook evenly throughout.

Place the tray onto the centre shelf of your oven and bake for 40-45 minutes, until the custards are set but still slightly wobbly in the middle.

Remove the ramekins from the water and set aside to cool to room temperature. Chill in the fridge until needed.

When ready to serve, sprinkle the leftover 30g sugar evenly over the top of each custard, then caramelise with a  blow-torch. Alternatively you can pop them under a grill until you achieve the same effect. Let them sit for a minute to cool. The sugar top should be hard to touch and when you break it (BY SHOVING IT INTO YOUR FACE), it should crack and be nice and crunchy. Ta da! Crème Brûlée!

Crème Brûlée

The instructions are longer than usual but this isn’t hard. Also, these are super impressive to serve to guests (or your mum) which is all the more reason top make them.

So I urge you to make them.


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