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French · Desserts

Creme Brulee

Non-vegEasy

Diet: Non-veg

Creme Brulee is a French dish. Stop baking while the centres still tremble slightly.

Prep
20 min
Cook
45 min
Rest, soak, marinate or chill
240 min
Total
305 min
Servings
6
Difficulty
Easy
Cuisine
French
Course
Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Creme Brulee. The photograph includes whipped cream not included in this recipe.
The photograph includes whipped cream not included in this recipe. Representative photograph of Creme Brulee. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Custard

Bath

Top

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; food thermometer; kitchen blowtorch; whisk or electric mixer; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Custard · About 7 min

  1. Heat oven to 150°C / 300°F. Warm cream and vanilla from 500 ml cream, 6 egg yolks, 75 g sugar, 1 tsp vanilla extract. Whisk yolks and sugar, gradually add cream and strain into six ramekins.

    Check: The food must be hot through at 150°C / 300°F.

Bake · About 240 min

  1. Set ramekins in a deep tray; add 1500 ml hot water halfway up sides. Bake 35–45 minutes until just set and 71°C / 160°F. Cool promptly and refrigerate 4 hours.

    Check: Look for this result: just set and 71°C / 160°F.

Caramelize · About 2 min

  1. Sprinkle 45 g sugar evenly and caramelize with a kitchen torch. Rest 2 minutes before serving.

Tips

  • Stop baking while the centres still tremble slightly.
  • Judge Creme Brulee by the texture and doneness signs in its steps. Your pan and heat affect how long Creme Brulee takes to cook.

Substitutions

  • Use vanilla bean seeds instead of extract.

Storage

  • Get perishable Creme Brulee into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Creme Brulee within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Creme Brulee to 74°C / 165°F, stirring or turning it for even heating. When Creme Brulee is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Creme Brulee one day ahead. For Creme Brulee, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Creme Brulee on the day of serving.

FAQ

What matters most when making Creme Brulee?

Stop baking while the centres still tremble slightly.

What can I substitute in Creme Brulee?

Use vanilla bean seeds instead of extract.

Can I prepare Creme Brulee ahead?

Prepare the measured ingredients for Creme Brulee one day ahead. For Creme Brulee, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Creme Brulee on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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