Crème Brûlée
4 people
00h 05
00h 40This simple but delicious crème brûlée recipe is easy to make. Crack the caramelised top to reveal a velvety smooth baked custard underneath.
Ingredients and Method
Ingredients
- 480ml double cream
- Pinch of salt
- 1 tbsp vanilla extract
- 5 egg yolks
- 100g white sugar
Method
- Heat the oven to 180C/160C fan/gas 4. In a pan over low heat, bring your double cream, vanilla extract, and salt to a simmer. Whisk until combined.
- In a mixing bowl, whisk the yolks and sugar to combine. Slowly pour small amounts of the hot cream in while whisking so the eggs don’t scramble.
- Once all combined, pour the mixture into 4 ramekins and place into a baking dish. Pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins. Bake in the oven for 30-40 minutes.
- When the edges are firm and the middle jiggles, the crème brûlées are ready to come out of the oven. Refrigerate overnight to set.
- Sprinkle a thin layer of sugar on top of the crème brûlées when you are ready to serve them. Either caramelise the sugar by torching them or place them under the grill for 1-2 minutes.
