Estimated nutrition
Per serving
6g
Protein
23g
Carbs
39g
Fat
Estimate only. Actual values vary with brands, portions, and substitutions.
Cook this for
servings, with ingredients and method scaled together
Ingredients
Method
- 01
Heat the oven to 150°C (300°F). Put 2 ramekins in a deep ovenproof dish, and boil the kettle so the water bath is ready. The oven should feel fully hot before the custards go in.
Tip · The water bath helps the custard cook gently, so it stays smooth instead of turning grainy or scrambled. - 02
Pour 300 ml double cream into a small saucepan. Add 1 pod vanilla pod and 1 pinch fine sea salt. Heat on induction setting 4 to 5 for 4 to 6 minutes, until steaming and tiny bubbles appear at the edge, not boiling.
Tip · Heating the cream with vanilla pulls the flavour into the dairy. Keeping it below a boil prevents a cooked, heavy taste. - 03
Whisk 4 yolks egg yolks with 20 g caster sugar in a bowl for 1 minute, until the mixture looks smooth, slightly paler, and the sugar is mostly dissolved.
Tip · Whisking first spreads the sugar through the yolks, which helps the custard set evenly and keeps the texture creamy. - 04
Pour the hot 300 ml double cream into the 4 yolks egg yolks in a thin stream, whisking constantly for 1 to 2 minutes, until the mixture is silky and evenly combined. Lift out the 1 pod vanilla pod when finished.
Tip · Adding the hot cream slowly warms the yolks gently. This is called tempering, and it stops them from curdling into bits of cooked egg. - 05
Strain the custard through a fine sieve into a jug, then divide it between the ramekins. The surface should look glossy, with only a few bubbles. Skim off any foam with a spoon.
Tip · Straining removes any bits of cooked egg and vanilla fibre, which gives you the smooth texture crème brûlée is known for. - 06
Pour 1 l hot water into the dish until it comes halfway up the ramekins. Bake for 30 to 35 minutes, until the edges are set but the centres still wobble like jelly when nudged.
Tip · That slight wobble means the custard is cooked but still tender. It will finish setting as it cools. - 07
Lift the ramekins from the water bath and cool them on a rack for 30 minutes, until no longer hot and the tops look set. Then chill for at least 3 hours, until fully cold.
Tip · Cooling first prevents condensation in the fridge. Chilling fully gives the custard its firm, silky texture and helps the sugar top stay crisp later. - 08
Sprinkle 20 g caster sugar over the cold custards in a thin, even layer. Tilt the ramekins so the sugar covers the whole surface without thick patches.
Tip · A thin, even layer melts and colours quickly, which gives you a brittle top instead of a thick, chewy crust. - 09
Caramelise the sugar with a kitchen torch for 1 to 2 minutes, until it melts, bubbles, and turns deep amber. If using the oven grill, place the ramekins 8 to 10cm below a very hot grill for 1 to 3 minutes and watch constantly.
Tip · Fast, intense heat browns the sugar before the custard underneath warms up, so you keep the cold centre and crisp top. - 10
Rest the crème brûlées for 1 to 2 minutes, until the tops harden and sound crisp when tapped lightly with a spoon. Serve straight away.
Tip · That short rest lets the caramel set into a glassy shell, so you get the classic crack when you break through.
