Go Back

Crème Brûlée

That crackly caramel top and silky vanilla custard underneath make every spoonful feel downright special. With just a handful of ingredients and a simple baking method, this Crème Brûlée comes together easier than most folks expect.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 599
Ingredients Method Notes

Ingredients
  

  • 2 cups pure cream / heavy cream Australia: pure cream; US: heavy cream
  • 1 vanilla pod split and seeds scraped
  • 1 tsp vanilla bean paste alternative to vanilla pod
  • 5 egg yolks
  • 1/4 cup caster sugar superfine sugar
  • 2 tsp caster sugar for toffee topping

Method
 

  1. Split the vanilla pod down the middle and scrape the seeds into a saucepan with the cream and empty vanilla pod.
  2. Simmer uncovered over low heat for 10 minutes.
  3. Remove from the stove and let the cream infuse for 1 hour with the lid on. If using vanilla bean paste, let the cream cool to lukewarm instead.
  4. Remove the vanilla pod and skim off any skin formed on the surface.
  5. Preheat oven to 130°C/265°F (120°C fan).
  6. Place 4 ramekins into a baking pan with high sides.
  7. Boil a kettle of water.
  8. Whisk the egg yolks and caster sugar until just combined.
  9. Pour the cream mixture into the eggs and gently stir to combine.
  10. Divide the mixture evenly between the ramekins.
  11. Pour boiling water into the baking pan until it comes halfway up the sides of the ramekins.
  12. Bake for 35 to 40 minutes until the custard is set with a slight wobble.
  13. Remove ramekins from the water bath and cool completely.
  14. Refrigerate for at least 6 hours or overnight.
  15. Sprinkle 1/2 teaspoon caster sugar over each crème brûlée.
  16. Use a blow torch to melt and caramelize the sugar before serving.
  17. Alternatively, place under a hot grill until the sugar melts and caramelizes, then refrigerate briefly before serving.

Notes

Store covered in the refrigerator for up to 3 days before caramelizing the sugar topping. Serve with fresh berries, shortbread cookies, or hot coffee for a simple and elegant dessert pairing.