How to make crème brûlée

crème brûlée recipeJohn Paul Urizar
1H 45M

Crack through the burnt toffee to the creamy custard underneath! Silky smooth and sweet custard beneath a beautiful burnt topping.

Translated literally, “crème brûlée” simply means “burned cream”. And while that might be technically what’s happening, we can’t help but think this humble dessert benefited greatly from having a name with a little French flair.

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1.Preheat oven to 100°C(do not use the fan-function in your oven). Place six ¾-cup (180ml) shallow ovenproof dishes dishes on an oven tray.
2.Place cream, vanilla bean and seeds in a medium saucepan; bring almost to the boil. Whisk egg yolks and ¹⁄³ cup (75g) of the sugar in a medium bowl until combined. While whisking, gradually pour hot cream into egg mixture until combined. Strain mixture through a fine sieve over a jug. Skim off any foam from the surface. Pour cream mixture into dishes.
3.Bake for 1 hour or until set around edges but the centre is still wobbly. Cool for 30 minutes at room temperature. Refrigerate overnight or until set.
4.Sprinkle remaining sugar evenly over the top of each brûlée. Using a kitchen blowtorch, heat the sugar until it melts and forms a golden caramel. Stand for 5 minutes before serving.

This dish is a perfect make-ahead dessert. You will need to start this recipe a day ahead.

Cooking the crème brûlée at a lower temperature means that you don’t need to put it in a water bath. If you don’t have a kitchen blowtorch, place the dishes under a hot grill (broiler) until the sugar caramelises.


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