5 from 2 votes
Classic crème brûlée
Prep Time
20 mins
Total Time
1 hr 10 mins
A beautiful, rich, luxuriously creamy French classic.
Course: Dessert
Cuisine: French
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.