How to make Crème Brûlée
Traditional vanilla crème brûlée, with creamy vanilla custard and a crunchy caramelised topping, an indulgent dessert best served with a homemade shortbread biscuit.
What is Crème Brûlée mostly made of?
Creme Brûlée is a creamy and smooth baked custard with a brittle top of melted sugar that cracks when you gently tap it with a spoon. In our delicious recipe, the custard is made with double cream, eggs, sugar, and Nielsen-Massey Vanilla Bean Paste - don't forget to use Billington's Golden Caster Sugar for the perfect grainy texture to your custard, and a deep caramelised flavour.
Method
Step 1:
Preheat the oven to 180°C (fan 160°C, gas mark 4). Bring the cream and milk just to the boil in a saucepan with the vanilla bean paste.
Step 2:
Meanwhile, whisk together the egg yolks and sugar in a bowl, then pour on the hot cream whilst continuously whisking.
Step 3:
Strain the custard into the ramekins and place them all into a large deep-sided roasting tin. Cover each loosely with foil, making a hole in the centre for steam to escape. Make a bain-marie by pouring hot water from the kettle into the tin to halfway up the side of the ramekins.
Step 4:
Bake for 30-35 minutes, or until the custards are just barely set in the centre (check after 25 minutes). Remove the ramekins from the oven and dispose of the water. Take off the foil and cool on a wire rack for 5 minutes.
Step 5:
Cover each one with cling film and chill in the fridge for 2 hours, or until needed.
Step 6:
When ready to serve, cover each custard with a thin layer of golden caster sugar using the back of a large spoon.
Step 7:
Sprinkle with a little water to just dampen the top and caramelise using a cook's blow torch (or for 4-5 minutes under a very hot grill until all the sugar has melted and turned a lovely golden colour).
Step 8:
Serve when the brulee is firm, within an hour or two.
Ingredients
- 450ml Double cream
- 150ml Whole milk
- 1 1/2 tsp Nielsen-Massey Vanilla Bean Paste
- 50g Billington's Unrefined Golden Caster Sugar
- 6 Medium free range egg yolks
Utensils
- Saucepan
- 6 ramekins
- Whisk
- Strainer
- Roasting tin
- Tin foil
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Ingredients
- 450ml Double cream
- 150ml Whole milk
- 1 1/2 tsp Nielsen-Massey Vanilla Bean Paste
- 50g Billington's Unrefined Golden Caster Sugar
- 6 Medium free range egg yolks
Utensils
- Saucepan
- 6 ramekins
- Whisk
- Strainer
- Roasting tin
- Tin foil