Crème Brûlée

Crème Brûlée

Crème Brûlée

Recipe by GeeDeeCourse: DessertCuisine: FrenchDifficulty: Medium


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Cooking time




Total time



Crème brûlée or the French interpretation “Burnt Cream” is a dessert consisting of a rich custard base topped with a layer of caramelized sugar.
A true Creme Brulee wil be topped with Demerara Sugar
The original and The Best


  • 300 ml double cream

  • 1 vanilla pod

  • 3 egg yolks

  • 15 g caster sugar

  • 1 tbsp demerara sugar


  • Preheat the oven ready at 150C and place 2 small ovenproof ramekins in a deep baking tin.
  • Pour the cream into a heavy-based pan and split the vanilla pod in half lengthways.
  • Scrape out the seeds with the back of the knife and put the pod and the seeds into the pan with the cream. Slowly bring to the boil over a medium-low heat.
  • Place the yolks and caster sugar into a medium-sized heatproof bowl and whisk until just combined.
  • When the cream begins to boil, remove the vanilla pod and pour the cream on to the egg yolk and sugar mix, whisking constantly to create a thick creamy mix.
  • Divide the mixture between the ramekins and fill the baking tin with water to about 2/3 of the way up the ramekins.
  • Place into the oven and bake for about 40 minutes until the custard is set, there should be slight movement within the cremes when shaken.
  • When cool place in the refrigerator to go cold.
  • Just before serving, scatter the tops of the cold brulees with the demerara sugar,( you can use Castor sugar here for a smoother finish, but with demerara sugar, you get a much crunchier finish) and you can then use a Kitchen Blowtorch. or hot grill to caramelise the tops, the choice is yours, but if using a grill, you may need to put them back in the fridge for no more than half an hour before serving to cool down again.

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