Crème brûlée, crème brûlée the love of my life, the love of my life.
My love for custard is known and actually could say very easy that I can never, but never, refuse anything with custard.
Have you seen that French movie Amélie? Well you should watch it and I’m pretty sure you will develop a love for this beautiful dessert and that magical sound of a crème brûlée top cracking and then sink into that velvety, silky and so smooth custard. Hmmmmm, are you with me?!
This dessert is a different level and what I like about crème brûlée is that it’s so easy to make, it taste so divine and it requires only five ingredients. Isn’t this just amazing? Whoever invented crème brûlée should be blessed forever!
I mean….. look at this beauty, it cannot get any better in terms of a dessert, can it?
A few tips:
• Creme brulee can be made in small ramekins, larger ramekins or in a large ovenproof dish. It really depends how you want it to be and look when serving it. Personally, this dessert should always be made in a fairly large dish. Large enough for me to dip my head into or even go for a dive in. Ha ha – I do love it!
• use the best cream available, the more fat the better this one comes out. Please don’t you even think for a second cutting any corners or any fat percentage. This is a lush, indulgent and totally delicious dessert and it should stay this way.
I remember a few years back we were going to this West End restaurant in London, one of the top chef’s restaurants just for this crème brûlée. It was the most amazing one I have ever had and this reminds me of that, exactly. I believe I have discovered the secret to the best crème brûlée. I totally believe it is the salt.
That makes such a difference giving it a proper definition enhancing the flavours.
Are you put off making this at home because you don’t have the right tool for caramelising the sugar?
Please don’t worry for a second if you don’t have a blowtorch to do this, it can easily be done by using an oven grill. See recipe notes for mre details.
The best part…
I’m so sure you will totally agree with me on this one…
The best part of a crème brûlée to begin with is the cracking of the caramelised sugar on top… mmmmmm.
And then….
Indulging on this creamy deliciousness….how good is this?
It is amazing what a few ingredients can deliver and this dessert is definitely a stunner. Simple and beautiful creamy and so velvety, decadent and LUSH.
Grab a spoon now and lets get on with preparing this cracking dessert. Enjoy!
Crème brûlée
Ingredients
- 500 ml double cream
- 1-2 vanilla pod I used 2 smaller ones
- 80 g of sugar plus 40 extra for topping
- 5 eggs yolks * see recipe notes
- 1 pinch salt
Instructions
- Start by preheating the oven at 150°C or 300°F/.
- Separate the egg yolks fromthe egg whites.
- Into a bowl beat the egg yolks with the sugar together until it’s nice and homogeneous. Set aside.
- Split the vanilla pod(s) with a sharp knife all the way down through the middle and scrape the seeds out with the blade of the knife. Cut the vanilla beans pods into chunks. Add to the cream.
- Place a pan over a medium heat and pour in the cream. Bring this to boiling point but do not allow it to boil.
- Pour the cream over the egg and sugar mixture. Whisk this together until it feels that the sugar has completely dissolved. Discard the vanilla pods at this point if you have used them.
- Pour the crème brûlée mixture into the dish or ladle the mixture into ramekins and put those into a deep baking tray into which you pour hot water until the water would reach halfway up the ramekins (submerging these or the one dish). This is called bain-marie.You may also choose to pour the water after placing the tray into the oven – it may be easier.
- Place the baking tray, very very steady and carefully, into the preheated oven. Bake these for about 35- 40 minutes until they are set firm but still with a little jiggle in the middle.
- Allow to cool and if you don’t serve them immediately refrigerate them right up until serving.
- Just before serving sprinkle over the rest of the sugar and use a blowtorch to caramelise the sugar into a thin top layer. * See recipe notes for tips on how to caramelise the sugar if you do not have a blowtorch.
Notes
• Crème brûlée can be made or quite ahead of time, even the day before so if you decide to make if ahead at step 6 you just place in the refrigerator for whenever needed. • Since this recipe only uses egg yolks, keep the egg whites for later use and there are many things you can make with egg whites such as meringue, marshmallows or an omelette like this with some extra egg whites. • if you don’t have a blowtorch (most people don’t own one but if you do I’m impressed) the oven grill will work perfectly. Set this on and place all the ramekins or the oven dish under the grill after sprinkling the sugar on top. Keep an eye on it all but it should not take longer than 2 min. It’s all depends on how high the grill has been set to but also how close this are to the actual grill, I recommend a good 5 to 10 cm distance.
Definitely keeping an eye on this it’s a great idea as the sugar does caramelise pretty quick.
Pinelopi Kyriazi says
Your photography is stunning!! It makes wanna buy the ingredients and cook it nOW! 🙂
Ramona says
Thank you so much for your lovely feedback Pinelopi, I really appreciate it and I’m so, so glad you like it. ?
Leslie says
I have never made Crème brûlée bc I had this assumption that it was super difficult to make. I had no idea it was this easy!
Ramona says
Thank you dear Leslie, it is not hard to make but like with any custard, things can go wrong. The cream quality is important and it’s done ??
Mahy says
I have been really excited about exploring the flavors of custard – every recipe that I’ve tried always turned out to be so delicious. Can’t wait to try this crème brûlée!
Ramona says
Thank you so much Mahy, I love custard as much as you do but creme brulee goes a step beyond perfection 😉 I hope you will enjoy it as much as we do 😉
Danielle says
Fabulous dessert that is great for a small group party! It looks amazing and I am sure it tastes like heaven!
Ramona says
Hi
Danielle, It really does taste amazing, definitely a must make and have 😉
Denay DeGuzman says
What stunning food images! Creme brulee tops my list for delicious, special-occasion recipes for celebrating life. Yours looks amazing: creamy with a beautifully textured surface. Yum. Yum.
Ramona says
Thank you so very much dear Denay! Your comment has made my day! Absolutely! Creme brulee does top my list of fine desserts, delicious and super fit for special occasions but you know what? Every day it’s a special occasion isn’t it? 😉
Michelle Cannon says
I have never had creme brulee, but it always looks so appealing! The ingredients make me think of egg nog. ? I’ll have to try this one. Pinning it!
Ben Myhre says
Simple is often the best, isn’t it? That is one thing I love about this classic dessert. Thank you so much for sharing and this looks beautiful. I am loving the recipe and the photos.
Ramona says
Thank you so much dear Ben, I really appreciate your feedback. 😉
Sandhya Ramakrishnan says
The creme brulee looks so tempting and I love your pictures! Makes me want to dig in and hear the top caramelized sugar crackle. This is perfect to serve as individual dessert during the holidays. Happy Holidays to you and your family!
Cheese Curd In Paradise says
One of my all-time favorite desserts! I love the hard crackled topping it the creamy custard under. Yum! I have not tried this at home, but would love to!
Ramona says
Thank you Ashley 😉
Deb says
Creme Brûlée looks amazing. My family just loves it. I love your glass serving dishes. Where are they from?
Ramona says
Hi Deb,
Thank you so much. It’s such a beautiful dessert, right?
Here in the UK I got these from Gu desserts or have a look at supermarkets they might have some desserts sold in these glass dishes. ?
Stine Mari says
I never refuse any kind of custard either, and this crème brûlée looks so inviting and utterly DELICIOUS. Can’t wait to crack it open 🙂
Katerina says
These do look lush indeed, Ramona! I love a good creme brulee and these ones look so good! Your photography is just mouthwatering! Thanks so much for sharing this recipe.
Shelley says
I absolutely adore creme brulee and custard desserts, too! I love that your recipe is so very simple and straight-forward but yields such wonderfully gorgeous results (OMG your photos are lovely)! Just divine!
Ramona says
Thank you so much dear Shelley 😉
Kerri says
Creme Brûlée will forever and always be my favorite dessert! I love your version and cannot wait to try it!
Ramona says
Thank you Kerri.
Andrea says
I’ve always been afraid to try creme brûlée since it seems so intimidating, but you’ve given me courage to give it a try. It’s one of my favorite dessert! Thank you!
Amy says
Absolutely gorgeous photography and it just made me want to jump into the screen to grab one! I have never attempted creme brulee but have always wanted to and your recipe looks very manageable. And yes, the best part truly is when you crack the caramelised sugar on the top!
Beth says
This creme brulee would make such a perfect ending to a festive meal – and I love how easy it sounds from your recipe. I don’t have a torch so was happy to see the broiler instructions.
Leslie says
I could not agree more with you on the fat content with the cream! Definitely NOT worth cutting corners on that! Your recipe looks DIVINE!!!
Eileen Kelly says
This creme brulee is absolutely delicious. It was super creamy and a big hit at our family party last night.
Ramona says
Yay, success! Thanks you so much dear Eileen!
Lori | The Kitchen Whisperer says
Oh how we love creme brulee here! That first crack of the sugar coating with the spoon is the best ever! Your photos are stunning and so beautiful! This is always the most perfect dessert and always a crowd pleaser. Thank you so much for sharing!
Neha says
Oh I always thought creme brulee was super tough to make, but you make it sound so easy! I can’t wait to give this a go.
Chandice Probst says
This is my favorite dessert recipe in the whole world! You are so right, easy but absolutely delicious!
Choclette says
I’ve seen the movie, but I don’t remember the dessert. Shocking I know as I adore crème brûlée. Yours looks so delectable I want to tuck right in. But it also looks almost too beautiful to break into – what a dilemma!
Ramona says
Ha ha, thank you Choclette, most kind!
Sharon says
So delicious! I can’t decide which is my favourite part though- eating it or blow torching the sugar. 😉
Ramona says
HAha! I am with you Sharon!
Kay says
The picture sold this recipe to me straight away, amazing photo 😉
Now for the recipe, it was delicious, using the vanilla pods just gives so much flavour, I and the family absolutely loved this recipe and we will be making this again very soon!!
Thanks for sharing:)
Ramona says
Thank you so much Kay!
Halimeh Salem says
That looks and sounds so delicious.
Marta says
My daughter LOVES crème brûlée. I’m planning to work through this recipe with her so she can learn to satisfy her craving (and mine) whenever she chooses. Thanks for sharing.
Candice says
This really is the best dessert… and it’s so simple! I really appreciated your instructions. It came out perfect and was so good!
Aleta says
Wow, crème brûlée is really this easy to make?! How have I never done it for myself before?! I know exactly what I’m making for Christmas dessert this year, especially because it will just be my husband and I (and our two littles). It will be an extra special treat for a lonelier Christmas.
Ramona says
Thank you Aleta, anything to make our Christmas a truly jolly one this year- we really deserve it!
Anna says
Creme brulee is one of my all-time favourite desserts, and your version was one of the best ones I’ve ever made! The texture was super smooth and so wonderfully creamy! The whole family enjoyed them and we are definitely going to be making it again very soon!
Ramona says
Thank you so much dear Anna! You have made my day! I am soo glad you have liked the recipe, it is a great creme brulee recipe that I have been using for years and it comes out perfect every time.
Eva says
Yes! YES! I blame Amelie now for justifying the pleasure I feel when cracking the top of creme brulee!! Didn’t that movie unify all of us lovers of small little pleasures? But also, yes – the contrast of the creamy custard after that crunch. Honestly I don’t know which one is better. Can’t wait to try your recipe, got my mother-in-law coming over for the holidays and this requires a great dessert. Gonna buy that 40% fat cream and enjoy it!
Mama Maggie's Kitchen says
Yummy. Yummy. My mouth is watering right now! I want to eat this Creme Brulee right at this moment!
Marisa F. Stewart says
I always thought that this custard dessert would be a bit fussy to make but was I ever wrong. I made it the other evening — and yes I have one of those cooking torches — and it was a breeze. My daughter and husband were over for dinner and I made it for dessert. It was a huge success. This is a go-to dessert that impresses but is simple.
Ben M says
Everything about this recipe is spectacular. Who doesn’t like Creme Brulee? I do and this recipe is easy to make and follow. Best of all, it is super tasty. Thanks for sharing.
Jar of Lemons says
This is a fantastic recipe! So simple, yet so delicious! It doesn’t get much better than this!
Cindy says
I love how easy it is to follow your recipe. This looks so delicious – my mouth is seriously watering right now and I’m debating if I should start making this right now even though it’s late haha. I also love the glass ramekins you use! Where did you get them?
Amanda Dixon says
This creme brulee was perfect! The custard had the most wonderful silky texture. It was the perfect decadent dessert! I’m already looking forward to making it again.
Ramona says
Thank you so much, I am so glad you liked the recipe 😉
Deborah says
I made this over the Christmas holiday with a few minor adjustments to suit my diet and it came out spectacular. Your photos are also so beautiful. I couldn’t be happier with this recipe.
Ramona says
Thank you soo much for your feedback dear Deborah, I’m so glad you liked the recipe and you could adjust it to your dietary needs 🤗 Happy holidays!
Sharon says
I haven’t seen Amelie but I agree with her on custard! This recipe was fab – I splurged on the BEST cream and you were right about that one. Thanks!