- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 600 ml
- 100 g
- 1 pinch
- 60 g
Process
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Heat the oven to 150°C. Pour 600 ml heavy cream into a medium saucepan, add the split vanilla bean with its scraped seeds and the pinch of fine salt, and warm over medium heat until it just begins to steam and small bubbles ring the edge. Do not let it boil. Take the pan off the heat and let the vanilla steep for 10 minutes.
Whisk 6 egg yolks with 100 g granulated sugar in a heatproof bowl for about 1 minute, until the mixture is pale yellow and slightly thickened. Whisking rather than beating avoids foam, which would bake into bubbles on the surface.
Remove the vanilla pod from the cream and slowly pour the warm cream into the yolk mixture in a thin stream, whisking constantly. Pouring too fast or using boiling cream will scramble the yolks.
Strain the custard through a fine-mesh sieve into a jug, then skim off any foam with a spoon. Divide evenly among 6 shallow ramekins, about 120 ml each.
Set the ramekins in a roasting pan and pour hot water into the pan until it reaches halfway up the sides of the ramekins. Bake at 150°C for 35 to 45 minutes, until the custard is set at the edge but still wobbles like firm jelly in the centre when the pan is nudged.
Lift the ramekins out of the water bath onto a rack and cool to room temperature, about 1 hour. Then refrigerate uncovered for at least 4 hours, or overnight, until fully cold and firm.
Just before serving, blot any moisture from the surface of each custard with a paper towel. Sprinkle about 10 g superfine sugar evenly over one ramekin in a thin layer, tilting to spread it.
Hold a kitchen torch about 8 cm from the surface and move it in small circles until the sugar melts, bubbles and turns deep amber, about 30 to 60 seconds. Repeat with the remaining ramekins and serve within 5 minutes, while the crust is still crisp.
Kitchen notes
Kitchen notes
- The most common mistake is overbaking: the custard should still tremble in the centre when it comes out of the oven, because it continues to set as it cools. A fully firm custard at this stage will be grainy and rubbery once chilled.
- A water bath is not optional. The water buffers the heat so the custard sets gently; baking ramekins dry at 150°C gives a curdled, spongy texture.
- Straining the custard after mixing removes chalazae and any cooked egg bits, which is what separates a glass-smooth surface from a lumpy one.
- Sugar the tops only right before torching. Sugar sprinkled in advance absorbs moisture from the cold custard and turns into a sticky syrup instead of a crisp crust.
- If you have no torch, set the ramekins under a preheated grill as close to the element as possible for 2 to 4 minutes, watching constantly, and chill the custards again for 30 minutes before serving.
Substitutions
- vanilla bean→2 tsp vanilla extract stirred in after straining
- heavy cream→300 ml whole milk plus 300 ml heavy cream for a lighter set
- superfine sugar for the topping→granulated sugar pulsed briefly in a blender
Storage & reheating
Keep the baked, un-torched custards covered with plastic wrap pressed lightly on the surface or in an airtight container in the fridge for up to 3 days; the flavour is best after 24 hours. Do not add the sugar crust before storing, as it will dissolve. Serve straight from the fridge, or if you prefer them slightly softer, let them stand at room temperature for 10 minutes. Once torched, eat within a few hours; the crust softens after about 2 hours in the fridge. The custards do not freeze well because the dairy separates and the texture becomes watery.
FAQ
The questions we get asked most
Why did my creme brulee turn out grainy or scrambled?
The yolks were cooked too fast, usually because the cream was boiling when it hit them or it was poured in too quickly. Temper the yolks by adding the hot cream in a slow, thin stream while whisking constantly, and keep the oven at 150°C. If you already see small white lumps in the mixture, strain it before baking and the custard will still be smooth.
How do I know when the custard is done baking?
The edge should look set and matte while the centre still wobbles as a single unit when you gently shake the pan, like firm jelly. This takes 35 to 45 minutes at 150°C in a water bath, depending on ramekin depth. If the centre is liquid and sloshes, bake 5 more minutes and check again.
Can I make creme brulee ahead of time?
Yes, and it is actually better made ahead. Bake and chill the custards for at least 4 hours, then cover and refrigerate for up to 3 days. Add the sugar and torch the tops only just before serving, because the crust loses its crackle within a couple of hours.
Can I use vanilla extract instead of a vanilla bean?
Yes. Stir 2 teaspoons of good-quality vanilla extract into the strained custard rather than heating it with the cream, so the flavour stays bright. You can also use 1 tablespoon of vanilla bean paste for the visible specks. Skip imitation vanilla, which turns slightly bitter when baked.
Why is my sugar topping sticky instead of crisp?
Either the sugar layer was too thick, the custard was too cold and sweating, or the sugar was sprinkled on too far in advance and absorbed moisture. Blot the chilled surface dry, use only a thin even layer of superfine sugar, and torch it within a minute of sprinkling. Serve immediately, since humidity will soften the crust over time.
Can I make creme brulee without a kitchen torch?
Yes. Place the chilled ramekins on a baking sheet under a preheated grill set as close to the element as possible and watch them constantly for 2 to 4 minutes, until the sugar bubbles and browns. The custard will warm slightly, so return the ramekins to the fridge for 30 minutes to firm up before serving.
Can I freeze creme brulee?
It is not recommended. The high dairy content separates during freezing and thawing, leaving a watery, curdled texture once defrosted. If you must, freeze the un-torched custards for up to 2 weeks, thaw overnight in the fridge, and accept a softer set; never freeze them with the sugar crust on.
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