Fine Desserts

Perfect Creme Brûlée 4 Ways!

4.77 from 21 votes
Make perfect creme brulee anytime with my chef-tested recipe including four amazing ways to enjoy it for your dessert anytime you want.
Creme Brûlée, Gemma Stafford, Bigger Bolder Baking, Recipes

Hi Bold Bakers!

Creme Brûlée is a simple yet impressive dessert on its own but some people are afraid to make it. This week, I’ll show you how to make perfect Creme Brûlée every time along with 4 flavor varieties I know you’ll love. So let’s get baking!

Watch The Recipe Video!

Perfect Creme Brûlée 4 Ways!

4.77 from 21 votes
Make perfect creme brulee anytime with my chef-tested recipe including four amazing ways to enjoy it for your dessert anytime you want.
Author: Gemma Stafford
Make perfect creme brulee anytime with my chef-tested recipe including four amazing ways to enjoy it for your dessert anytime you want.
Author: Gemma Stafford

Ingredients

  • Gemma's Creme Brûlée
  • 2 cups (full) (500ml/18fl oz) Cream
  • 2 tsp of vanilla extract
  • ½ vanilla pod and seeds (if you have one)
  • ½ cup (100g/4oz) caster sugar, plus extra for the topping
  • 6 free-range egg yolks

Instructions

  • Preheat the oven to 150C/300F
  • Pour the cream into a saucepan. Add the vanilla extract. Split the vanilla pod lengthways and scrape the seeds into the cream. (optional, but a nice touch)
  • On Medium heat, gently bring the cream to boiling point. Turn off just when it is about to come to a boil. Let it sit to 10 minutes to infuse the vanilla pod for stronger flavor.
  • In a separate bowl, beat the sugar and egg yolks together in a large heatproof bowl until well combined.
  • Pour the cream over the egg mixture and whisk.
  • Strain the mixture through a fine sieve into a large jug, this will remove any bits of vanilla pod and cooked egg.
  • Pour your custard into fill 6 ramekins to about two-thirds full.
  • Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides. (This is called a bain-marie.)
  • Place the bain-marie onto the centre shelf of the oven and bake for 40-45 minutes, or until the custards are just set but still a bit wobbly in the middle.
  • NOTE, DEPENDING ON THE SIZE AND HOW DEEP YOUR DISHE IS COOKING TIME MAY BE DIFFERENT, CHECK ON YOUR BRULEE AFTER 25/30 MINUTES
  • Remove the ramekins from the water and set aside to cool to room temperature. Chill until needed.
  • When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée, then caramelise with a chefs' blow-torch (if you are lucky enough to have one) Otherwise CAREFULLY brûlée under a hot grill/ broiler. Just for 2 minutes or so until the sugar colors. Don't leave unsupervised or you can curdle your creme brûlée and it will be liquid.
  • For the additonal flavors you can add Chocolate in the bottom of your dish, raspberries and dissolved instant coffee. When adding coffee, taste to make sure it is strong enough.

 

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Erum
Erum
1 month ago

Hey. I love all your recipes ! I tried the cremebrule twice and each time it rose , and then went flat and dipped 🙆…. I used the tetra pack cream… do u think that did it ? Or the overbearing of the yolks and sugar ?
Thank you for helping me out !

Deirdre O Connor
2 months ago

Hi Gemma, I made theseCreme Brûlée but the sank when baking what did I do wrong. P.S I love your website.

Cathie
Cathie
5 months ago

I have leftovers pumpkin purée how should I adjust the recipe to use it in Creme Brûlée’s

Claire0511
7 months ago

Can I do this a day or 2 in advance and do the sugar before serving?

Maria
Maria
10 months ago

Gemma, is heavy cream the same as cream. I live in the Caribbean and have not found cream anywhere.
Thanks

Rida
Rida
11 months ago

Hey Gemma, my oven starts from 170 C. Can i decrease the temp?

Andrea H.
Andrea H.
1 year ago

Gemma,
Is it okay to leave the ramekins in the water to cool after taking out of the oven rather than trying to take the hot ramekins out of the hot water to cool to room temperature?

Jules
1 year ago

Hi Gemma! I am new to baking and you have given me so much confidence in my baking. So thank you so much! I am interested in making the creme brulee but wanted to get more information on types of vanilla bean pods and where to get them. Any suggestions/recommendations would be greatly appreciated. Thanks again for all the great recipes!

Sadaf
Sadaf
1 year ago

Hi gemma.i dont hav ramekins so can i bake this in a large dish?

Ranya
1 year ago

Hi Gemma. I was just womdering if I could make this in the microwave like a mug meal

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!