Classic crème brûlée

Beautifully Rich Classic Creme Brulee


This classic crème brûlée is a winner every time. Makes 4 or 6 dependent on ramekin size so ideal for entertaining or if you just want to eat 4 or 6 crème brûlées in one go. Don’t knock it til you try it…

So first of all. An apology. I’ve been a way for a few months and haven’t been updating this. But focus has returned and it starts with a good’un. Crème brûlée.

A classic crème brûlée  is one of those desserts that, when looking at the ingredients, is really easy and yet it can go wrong really quickly if you don’t keep an eye on it. To me the perfect crème brûlée is one that is thick, luxurious,creamy and most importantly of all, just set. It really is one of those truly simple pleasures in life when you crack through the crunchy, glossy sugar with the back side of a spoon. The custard, if just set, will be firm, really shiny, and start to ooze towards the bottom of the ramekin. Perfect.

I’ve tried lots of different recipes for crème brûlée. The one I am going to share with you is my favourite. Now one thing I do is, as soon as I remove the ramekins from the oven, I put them in an ice water bath. Now, there is no proof of this but I think that by cooling the ramekins as quickly as possible, it helps to keep the “just set” feel to them, they don’t continue to cook as they cool down. That’s my theory anyway. Oh and for the sugar, you can use whatever sugar you like. I prefer to use demarara sugar. The shards are a lot bigger and spread really well when caramelised. Demarara also has a bit of a fruity taste to it, which works really well!

This recipe is one that is best left to set properly over night, so once the crème brûlée are super cold, whack them in the fridge over night. This is a recipe that is definitely one to make in advance but will be bound to impress!

<h2>A Perfectly Rich Crème Brûlée Recipe</h2>

5 from 2 votes

Classic crème brûlée

A beautiful, rich, luxuriously creamy French classic.
Course Dessert
Cuisine French
Prep Time 1 hour 20 minutes
Cook Time 12 hours
Total Time 13 hours 20 minutes
Servings 4
Author Steve @ This Guy Cooks


  • 450 ml of whipping cream
  • 6 egg yolks
  • 70 g of caster sugar
  • 1 tspn vanilla bean paste
  • Demerara sugar


  1. Preheat the oven to 150°C/gas mark 2
  2. Add the cream to a saucepan and add the vanilla bean paste. Bring the cream to the boil, and then remove from the heat
  3. In a bowl, mix together the egg yolks and sugar. Pour into the cream and whisk until combined.
  4. Pass the custard through a sieve and pour the mixture evenly between 4 ramekins.
  5. Place the ramekins in a deep-sided roasting tray and pour in cool water to come halfway their sides. Place the tray in the centre of the oven and bake for 40-50 minutes. You know they’re ready when they just wobble in the centre.
  6. Just before you’re ready to remove the ramekins take a sauté pan that is wide enough to house them and pour layer with ice.
  7. Once set, remove the ramekins from the tray and place in the sauté pan with the ice allow to cool before chilling in the fridge overnight
  8. The next day, sprinkle each crème brûlée with a spoonful of Demerara sugar to coat the surface evenly. Use a cooks blowtorch to melt the sugar on top of the ramekins. Allow the sugar to firm up and cool, then serve.



  • Truc Vert
    November 22, 2014 at 7:21 pm

    Crème brûlée is one of our most popular desserts. So much fun to crack the sugar and even more fun to eat! This looks fab 🙂

  • Mandy
    December 29, 2017 at 9:17 pm

    This recipe would be so yummy to try. I had no idea what this recipe held. Looks pretty great though

  • Oyibo
    December 29, 2017 at 10:13 pm

    Creme brulee wow! this is new to me, haven’t come across this before but as usually my curiosity will never die off until i see what this taste like.. thank God the recipe is here. nice.

  • Asia
    December 30, 2017 at 12:46 am

    Crème brûlée is one of my most fav desserts. I simply love it!
    I’d love to make the one myself but I don’t have this blowtorch thing. Few times I was even close to buy a proper one, but somehow I gave up… Yet, I really admire you doing it by yourself!

  • Larissa
    December 30, 2017 at 4:07 am

    Can you believe the first time I tried creme brulee I didn’t like it? Thankfully, I gave it another shot, and I love it! I’ve never tried making it myself though. I’ll have to save that for a day when I’m feeling ambitious and confident – hopefully it’ll turn out good when I attempt it!

    • Steve Nixon
      December 30, 2017 at 9:55 am

      I can! People do it different ways and if it’s over cooked it can go too eggy and grainy. Yuck! This one is a full proof recipe that’s creamy every time! Thanks for your comment 😀

  • Maria
    December 30, 2017 at 12:45 pm

    This is such a classic and timeless recipe! My mother just absolutely adores crème brulee, no matter what season we are in. And it’s funny because crème brulee is always her dessert of choice for whenever we are entertaining friends or family at home! haha 🙂

  • Karyl | Karyl's Kulinary Krusade
    December 30, 2017 at 4:07 pm

    I love a good creme brulee! I’ve never tried to make it at home though. I’m with you…I use demarara sugar all the time. I especially love it in my coffee, rather than regular sugar

  • As
    December 30, 2017 at 4:51 pm

    Looks delish! Too bad I’m vegan lol

  • Alisa Infanti
    December 30, 2017 at 6:45 pm

    I have never tried to make these because I don’t have a cooks blow torch. If I put them in the oven on broil do you think it would work or what could I do as an alternative?

  • Nicole
    December 30, 2017 at 7:49 pm

    Lots of technique and food science involved in this one, but you nailed it. Great recipe!

  • Jennifer
    December 31, 2017 at 1:50 am

    I love love love creme brulee and this looks delish!

    • Steve Nixon
      January 3, 2018 at 4:07 pm

      Thanks! setting it this way gives it that super creamy “not quite finished” texture that is just divine!

  • Yvonne
    December 31, 2017 at 5:43 am

    Creme brûlée is a big favorite in my house. Thanks for sharing!

  • Alecia
    December 31, 2017 at 6:49 pm

    I love creme brulee! The sound of the sugar cracking is my favorite!

  • Tiffany Alexandria
    December 31, 2017 at 8:19 pm

    creme brulee is my absolute fav for dessert! I haven’t made one for so long now seeing you’re recipe I think it’s time for me to make some!!!! Thanks for the recipe. I love how simple the ingredients are

    • Steve Nixon
      January 3, 2018 at 4:03 pm

      Thanks Tiffany, perfection is simple things done well!

  • Karrie Frost
    January 2, 2018 at 5:10 pm

    Creme Brulee is my weakness! Having the recipe is dangerous! Looks delicious.

  • Karrie Frost
    January 2, 2018 at 5:11 pm

    I adore creme brulee – it is my weakness. Thank you for this delicious recipe.

    • Steve Nixon
      January 3, 2018 at 4:02 pm

      mine too! there is nothing better in life than cracking open the top of a creme brulee with the round side of a spoon! thanks for commenting!


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About me

Steve @ This Guy Cooks

Steve @ This Guy Cooks

Hi there, I'm Steve! I created, write and develop recipes for This Guy Cooks. I'm an amateur by a long way but I love to eat and I love to talk about food!

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