Fine Desserts

Perfect Creme Brûlée 4 Ways!

4.73 from 11 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!

4.73 from 11 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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Comments & Reviews

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Jules
Guest
Jules
10 days 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
Guest
Sadaf
1 month ago

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

Ranya
Member
Ranya
4 months ago

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

Padmini
Guest
Padmini
4 months ago

I was wondering is it possible to use this custard as the custard for when making a fruit tart?
Thanks,
Padmini

nanapicky
Member
nanapicky
5 months ago

Hi:

Is there such thing as a creme brulee with creme fraiche? If yes, is there a recipe for it?

Thank you.

Delia
Guest
Delia
9 months ago

Can I use whole milk. or do I have to use cream?

Rafferty Erik Sy
Member
Rafferty Erik Sy
11 months ago

Hi Gemma,

I was wondering, for this recipe, can it be streamed rather than baked in an oven? As I don’t have a baking oven at home. I want to try this recipe too.

Kiran
Guest
Kiran
1 year ago

Hi,
Thx for sharing the amazing recipe… can v use half cream n hlf milk?
N what if one doesnt hv a gas torch????

Seline
Member
Seline
1 year ago

Hey Gemma, I tried to make this and it turns out runny. I even bake it longer, about over an hour. Do you know what’s wrong and how to fix it? Thanks

Hbockweg
Member
Hbockweg
1 year ago

How can u keep the topping of caramel hard? I put mine in the refrigerator before guests arrived & it went soft….is it possible or does the sugar topping have to be done at the last minute?

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 a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford