Classic Creme Brulee

A timeless French dessert featuring a rich, smooth vanilla custard base topped with a contrasting layer of hard, brittle caramelized sugar. Original prompt: creme brulee

Prep Time

15 min

Total Time

55 min (+ chilling time)

Calories

579 kcal

Difficulty

Medium

Equipment

0 items

Cost

£1.80/serving

Meal Type:

Dessert

Cuisine:

French

Main Ingredient:

Vegetarian•Eggs

Mood:

Comfort Food•Indulgent•Warming•Spicy

Ingredients

Servings

2cupsHeavy cream((480 ml) - 35% M.F. or higher recommended)

£2.50

1Vanilla bean(split lengthwise, seeds scraped, or 1 tsp vanilla extract)

£3.00

1pinchSalt

£0.01

5largeEgg yolks(from large eggs)

£1.50

0.5cupGranulated sugar((100g), plus approx. 4 tbsp for topping)

£0.20

Hot water(for water bath)

Total Cost

£7.21

£1.80 per serving

Instructions

1.
Preheat your oven to 325°F (160°C). Arrange four 6-ounce (170g) ramekins in a deep baking pan (like a 9x13 inch pan).
2.
In a medium saucepan, combine the heavy cream, vanilla bean pod and scraped seeds (or vanilla extract), and salt. Heat over medium heat just until it begins to simmer gently around the edges. Do not boil. Remove from heat, cover, and let steep for 15 minutes to infuse the vanilla flavor (if using a bean). If using extract, just heat until simmering and remove from heat.
3.
In a separate medium bowl, whisk together the egg yolks and 1/2 cup (100g) of granulated sugar until well combined and slightly pale.
4.
Remove the vanilla bean pod from the cream (if used). Slowly pour the warm cream into the egg yolk mixture, whisking constantly to temper the eggs. Do not add the hot cream too quickly, or you might scramble the yolks.
5.
Strain the custard mixture through a fine-mesh sieve into a large measuring cup or pitcher (this makes pouring easier). Skim off any foam or bubbles from the surface.
6.
Carefully divide the custard mixture evenly among the four ramekins.
7.
Place the baking pan with the ramekins into the preheated oven. Carefully pour hot water into the baking pan around the ramekins, ensuring the water level comes about halfway up the sides of the ramekins. Be careful not to splash water into the custard.
8.
Bake for 30-40 minutes, or until the custards are set around the edges but still slightly jiggly in the center when gently shaken.
9.
Carefully remove the baking pan from the oven. Let the ramekins cool in the water bath for about 15-20 minutes, then remove them from the water bath and place them on a wire rack to cool completely to room temperature.
10.
Once cooled, cover each ramekin tightly with plastic wrap (press it directly onto the surface if desired to prevent a skin) and refrigerate for at least 2 hours, or preferably overnight, until thoroughly chilled.
11.
Just before serving, remove the custards from the refrigerator. Blot any condensation from the surface with a paper towel. Sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard.
12.
Using a kitchen torch, move the flame continuously over the sugar until it melts and caramelizes into a deep amber, brittle crust. Alternatively, you can caramelize the sugar under a hot broiler (watch very carefully to prevent burning).
13.
Let the creme brulee sit for a minute or two for the caramelized sugar to harden before serving.

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My Notes

Nutrition Information

Nutrition per serving (170g)

579 kcal / 2423 kJ

Carbs

30g

12% of RDA

Fat

48g

69% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

0 g

Sugar

29 g

32% of RDA

Sodium

70 mg

3% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

For the richest flavor, use high-quality heavy cream and a real vanilla bean.

Do not overbake the custard, as it can become rubbery. Look for set edges and a slightly wobbly center.

Ensure the custard is completely chilled before caramelizing the sugar topping.

If you don't have a torch, place sugared custards on a baking sheet and broil on high, 4-6 inches from the heat source, watching constantly for 1-3 minutes until caramelized. Chill again briefly before serving if needed.

Try different flavor infusions: add citrus zest, espresso powder, or lavender to the cream during the heating step.