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Classic Crème Brûlée

A classic crème brûlée that is an absolute winner every time. The only thing my brother in law has ever described as "perfect" and that says everything!
Prep Time1 hr 20 mins
Course: Dessert
Cuisine: French
Keyword: creme brulee, custard, dessert, french desserts, pudding, sugar
Servings: 4


  • 450 ml whipping cream
  • 6 egg yolks (reserve and freeze the whites for other dishes)
  • 70 g caster sugar
  • 1 tspn vanilla bean paste
  • Demerara Sugar to serve


  • Preheat the oven to 150° C / gas mark 2
  • Add the cream to a saucepan with the vanilla bean paste. Bring to the boil and then remove from heat. Allow to cool, but not completely.
  • In a large bowl, mix together the egg yolks and the sugar.
  • Pour the cream into the egg/sugar mix whilst whisking until combined. Do not over whisk.
  • Pass the custard through a fine sieve.
  • pour into 4 ramekins, or more if your ramekins are shallower.
  • Place the ramekins into a deep-sided roasting tray and pour cool water to level off half way up their sides. Place the tray into the centre of the oven and bake for 40-50 minutes. You'll know they're ready when they just wobble in the centre.
  • Just before you're ready to take them out, take a second roasting tray or a large saute pan and add ice cold water (or ice cubes if you have). Remove the ramekins from the hot tray (with your hands covered, they'll be hot!) and place into the second pan.
  • Once the ramekins are cool, place in the fridge and chill over night.
  • When completely set, sprinkle each crème brûlée with demerara sugar, just enough to evenly cover the surface.
  • Using a cooks blowtorch, melt the sugar on top of the crème brûlées, allow to firm up and cool, then serve.


One of the greatest pleasures in life is cracking a crème brûlée top with the underside of a small spoon. Nothing beats it!