A vanilla-scented, rich crème brûlée is deliciously decadent but completely easy to make – and creme brulee ahead if needed. Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Chop the empty pod into small pieces, and add them to the cream.
Bring the cream to boiling point, then reduce the heat and simmer gently for five minutes. Meanwhile, in a separate bowl, beat the sugar and egg yolks together in a large heatproof bowl until pale and fluffy. Bring the cream back to boiling point. Pour it over the egg mixture, whisking continuously until thickened – this indicates that the eggs have begun to cook slightly. Strain the mixture through a fine sieve into a large jug, and then use this to fill six 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. 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.
Remove the ramekins from the water and set aside to cool to room temperature. 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. Set aside to cool for a couple of minutes, then serve. The BBC is not responsible for the content of external sites. Read about our approach to external linking. With a rich, creamy vanilla custard and crunchy, caramelised topping, our crème brûlée makes the ultimate indulgent dessert.
Sit four 175ml ramekins in a deep roasting tin at least 7. Pour the large and small cartons of double cream into a medium pan with the milk. Lay the vanilla pod on a board and slice lengthways through the middle with a sharp knife to split it in two. Use the tip of the knife to scrape out all the tiny seeds into the cream mixture.
Drop the vanilla pod in as well, and set aside. Put the egg yolks and sugar in a mixing bowl and whisk for 1 min with an electric hand whisk until paler in colour and a bit fluffy. Put the pan with the cream on a medium heat and bring almost to the boil. As soon as you see bubbles appear round the edge, take the pan off the heat. Pour the hot cream into the beaten egg yolks, stirring with a wire whisk as you do so, and scraping out the seeds from the pan. Set a fine sieve over a large wide jug or bowl and pour the hot mixture through to strain it, encouraging any stray vanilla seeds through at the end.
5cm up the sides of the ramekins. Put them in the oven and lay a baking sheet over the top of the tin so it sits well above the ramekins and completely covers them, but not the whole tin, leaving a small gap at one side to allow air to circulate. Bake for 30-35 mins until the mixture is softly set. To check, gently sway the roasting tin and if the crème brûlées are ready, they will wobble a bit like a jelly in the middle.
Don’t let them get too firm. Lift the ramekins out of the roasting tin with oven gloves and set them on a wire rack to cool for a couple of minutes only, then put in the fridge to cool completely. This can be done overnight without affecting the texture. Hold the flame just above the sugar and keep moving it round and round until caramelised. Serve when the brûlée is firm, or within an hour or two.
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Creamy custard with a caramelized topping, this Crème Brûlée is a classic French dessert that looks fancy but is incredibly easy to make! With this foolproof recipe, you only need five simple ingredients, and you’ll have a silky smooth and rich crème brûlée in no time. A spoonful of crème brûlée lifted from the ramekin with a cup of tea in the background. With this recipe, there’s no need to go to a restaurant to get your fix of crème brûlée. This homemade crème brûlée features a rich vanilla flavored custard with a caramelized sugar topping that comes together effortlessly. It is so satisfying to crack the top of the hardened sugar surface with a spoon to get a spoonful of the caramelized bits and creamy custard. It’s the perfect make-ahead dessert as it requires a few hours of chilling before serving and can stay in the fridge for 2 days before enjoying.