Learn to make crème brûlée with a silky vanilla custard and a thin, shatter‑crisp caramel top. This is an ideal make‑ahead dessert for entertaining, with easy step‑by‑step instructions.
Nicky’s Notes
Crème brûlée is one of my favourite desserts — I can never resist it when we dine out. I’m as torn between this and Sticky Toffee Pudding as anyone.
My partner Chris has perfected this home recipe. The custard is wonderfully silky, the sugar top snaps beautifully, and it’s easy to prepare ahead of time, which makes it perfect for entertaining.
Why this version works so well:
- Silky, lump‑free custard with no eggy texture.
- A crisp, glassy caramel top — demerara gives a slightly deeper toffee note, though golden caster sugar works well too.
- Make‑ahead friendly: prepare the custard in advance, chill, then add sugar and caramelise just before serving for big presentation impact.
Table of Contents
- Nicky’s Notes
- 📋 Ingredients for Crème Brûlée
- Equipment Needed
- Abbreviated Recipe
- Recipe Tips
- Caramelizing the top
- 🍽️ What to serve it with
- Make ahead Guide
- Crème Brûlée Recipe
- 🍲 More Delicious Desserts
📋 Ingredients for Crème Brûlée
Full recipe with exact quantities is in the recipe card below.
The sugar for the brûlée
Demerara sugar gives a thicker, crisper “glass” with a gentle toffee note thanks to its larger crystals and slight molasses flavour — ideal for that satisfying crack. Caster (superfine) sugar melts faster and creates a smooth glass, which is handy if you plan to use a hot grill/broiler rather than a blowtorch. Golden caster sugar delivers a slightly darker colour and deeper flavour than white caster sugar.
Note on the vanilla
Use a good quality vanilla extract or vanilla bean paste in the same quantity. If you prefer a vanilla pod, split it lengthways, scrape out the seeds and add both seeds and pod to the cream and milk. Let them infuse for 20–30 minutes before heating to develop the flavour. If you use pods or paste you’ll see vanilla specks in the custard — they may sink slightly but still look attractive.
Equipment Needed
- 6 ramekins (about 150 ml / 5 fl oz each)
- Deep roasting tin
- Kettle for hot water
- Fine sieve
- Kitchen blowtorch (or a hot grill/broiler if your ramekins are oven‑proof)
Abbreviated Recipe
Whisk egg yolks with caster sugar gently. Heat cream, milk and vanilla until just steaming, then slowly whisk into the yolks. Strain, pour into ramekins, place in a roasting tin and add hot water to come halfway up the sides. Bake until set at the edges with a gentle wobble in the centre, cool and chill. Just before serving, sprinkle with sugar and caramelise with a blowtorch (or under a hot grill) until a deep amber glass forms.
Recipe Tips
- Strain the custard before filling the ramekins to ensure an ultra‑smooth texture.
- Serve within a few minutes of torching: the caramel is crispiest then. After about 10 minutes the topping begins to soften.
Caramelizing the top
When you sprinkle the sugar, tilt each ramekin so the sugar covers the surface evenly. Torch continuously around the surface to melt and brown the sugar without burning any spots. If using a grill, place the ramekins on an ovenproof tray and watch closely — sugar can go from pale to burnt quickly.
Garnish simply with a few fresh raspberries and mint leaves for a bright, classic finish.
🍽️ What to serve it with
- Fresh raspberries are traditional; sliced strawberries also work well.
- Serve with shortbread rounds or crisp rolled wafers for added texture.
Make ahead Guide
- You can make the custard up to 24 hours ahead. Chill for at least 4 hours. Remove from the fridge, sprinkle with sugar and torch just before serving for the best contrast between cold, creamy custard and warm, crisp caramel.
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Crème Brûlée Recipe
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Ingredients
Custard
- 450 ml (1 ⅞ cups) double cream (heavy cream)
- 50 ml (3 tbsp + 1 tsp) full-fat milk
- 2 tsp vanilla extract or vanilla bean paste
- 5 large egg yolks
- 70 g (⅓ cup / 2.5 oz) caster sugar
Topping
- 6 tsp demerara or caster sugar (about 1 tsp per ramekin)
To Serve:
- 12 fresh raspberries (3 per ramekin)
- fresh mint leaves
Instructions
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Preheat the oven to 130°C (265°F) fan.
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Whisk the egg yolks with the caster sugar gently until the sugar begins to dissolve. Take care not to incorporate too much air.
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Pour the cream, milk and vanilla into a saucepan and heat over medium‑low until just steaming and small bubbles form at the edges.
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Slowly pour the hot cream mixture over the yolks while whisking lightly until combined.
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Pass the custard through a fine sieve into a jug and skim any foam to prevent bubbles in the baked custard.
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Place ramekins in a deep roasting tin and divide the custard evenly between them.
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Set the roasting tin on a pulled‑out oven shelf, pour recently boiled water into the tin to come halfway up the ramekins, then slide the shelf back and close the oven door.
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Bake for 30–40 minutes until the edges are set and the centres wobble like jelly when nudged (there should be no liquid slosh).
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Lift ramekins carefully from the water, cool to room temperature, then chill for at least 4 hours or up to 24 hours.
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When ready to serve, sprinkle about 1 tsp sugar over each ramekin and tilt to coat the surface evenly.
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Caramelise the sugar with a blowtorch until it turns a deep amber. Alternatively, place under a very hot grill if your ramekins are grill‑proof, watching closely.
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Let the caramel harden for a minute, then garnish with fresh raspberries and mint leaves and serve.
Notes
The vanilla extract
Use a good quality vanilla extract or vanilla bean paste in the same quantity. For a pod, split it, scrape the seeds into the cream and let the pod and seeds infuse for 20–30 minutes before heating.
If you use vanilla pods or paste, expect small vanilla flecks in the custard — these are normal and attractive.
Nutritional information is approximate, per serving (this recipe serves 6).
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
This crème brûlée recipe was first posted in Dec 2025.
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