Everyday Kitchen

French · Desserts

Creme Brulee

Draft recipe — not kitchen-tested
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 draft.
The photograph includes whipped cream not included in this draft. Representative photograph of Creme Brulee. Garnishes and presentation may differ. This is not a tested result of this draft. 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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use vanilla bean seeds instead of extract.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Creme Brulee one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

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. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

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

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