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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!
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Watch The Recipe Video!
Perfect Creme Brûlée 4 Ways!
Make perfect creme brulee anytime with my chef-tested recipe including four amazing ways to enjoy it for your dessert anytime you want.
Make perfect creme brulee anytime with my chef-tested recipe including four amazing ways to enjoy it for your dessert anytime you want.
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.
Made this tonight , planning to serve with Christmas dinner tomorrow night. My husband could not wait to try it and he absolutely loved it..
Thanks Gemma for an amazing recipe!!!
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 !
Hi Gemma, I made theseCreme Brûlée but the sank when baking what did I do wrong. P.S I love your website.
I have leftovers pumpkin purée how should I adjust the recipe to use it in Creme Brûlée’s
Can I do this a day or 2 in advance and do the sugar before serving?
Gemma, is heavy cream the same as cream. I live in the Caribbean and have not found cream anywhere.
Thanks
Hey Gemma, my oven starts from 170 C. Can i decrease the temp?
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?
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!
Hi gemma.i dont hav ramekins so can i bake this in a large dish?