Name: Crème brûlée
Yield: 8 shallow custards
Cuisine: France
Ingredients: 5 Large egg yolks; 100 g Caster sugar; 720 mL Heavy cream At least 35% fat; 1.25 mL Fine salt Level measure; 1 Vanilla pod Split; scrape seeds; 50 g Caster sugar Thin topping, divided between ramekins; As needed Hot water For water bath, not the custard

Method

01 · Prepare
5 min
Use: Equipment
Heat the oven. Place shallow ramekins in the roasting tin.
Ready when: Ramekins sit level.
01 PrepareRamekins sit level.
02 · Warm cream
5 min
Use: Cream
Warm cream, salt, vanilla seeds and pod until steaming; remove the pod.
Ready when: Hot but not vigorously boiling.
02 Warm creamHot but not vigorously boiling.
03 · Mix yolks
1 min
Use: Custard
Whisk yolks with the 100 g sugar.
Ready when: Sugar evenly mixed.
03 Mix yolksSugar evenly mixed.
04 · Temper
3 min
Use: Warm cream, Mix yolks
Whisk hot cream gradually into yolks, then strain into a jug and divide between ramekins.
Ready when: Smooth liquid with little foam.
04 TemperSmooth liquid with little foam.
05 · Bake
30–35 min
Use: Temper, Bath
Set the roasting tin on the oven shelf and carefully add hot water halfway up the ramekins. Bake gently.
Ready when: Edges set; centres tremble together rather than slosh.
05 BakeEdges set; centres tremble together rather than slosh.
06 · Chill
At least 4 hours
Use: Bake
Remove ramekins from the bath. Cool briefly on a rack, then refrigerate until cold.
Ready when: Custard set throughout.
06 ChillCustard set throughout.
07 · Caramelise
A few minutes
Use: Chill, Finish
Scatter a thin, even sugar layer on each custard. Torch in sweeping passes until amber; let harden before serving.
Ready when: A crisp sugar lid covers cool custard.
07 CarameliseA crisp sugar lid covers cool custard.

What to look for

Stage	Look / feel for	Needs attention
Bake	Edges set; centres tremble together rather than slosh.	Stop at this cue rather than relying only on elapsed time.
Chill	Custard set throughout.	Stop at this cue rather than relying only on elapsed time.
Caramelise	A crisp sugar lid covers cool custard.	Stop at this cue rather than relying only on elapsed time.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Grainy custard	Too much heat curdled the yolks.	Chill and assess texture; curdling cannot be reversed.	Use shallow ramekins and stop while the centre still trembles.
Soft sugar top	Moisture dissolved the caramel.	Add and torch a fresh thin layer just before serving.	Caramelise only when ready to eat.

Keep untopped custards refrigerated for up to 2 days. Add the sugar crust shortly before serving.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
Heavy cream	At least 35% fat	No required brand	Match the ingredient type
Fine salt	Level measure	No required brand	Match the ingredient type
Vanilla pod	Split; scrape seeds	No required brand	Match the ingredient type
Caster sugar	Thin topping, divided between ramekins	No required brand	Match the ingredient type
Hot water	For water bath, not the custard	No required brand	Match the ingredient type

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
Heavy cream	Whipping cream with at least 35% fatEqual amount	Chill before whipping.	Comparable structure; low-fat pouring cream will not whip reliably.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Eight 120 mL ovenproof ramekins	Use ovenproof custard dishes with the same capacity and similar shallowness. Deeper dishes change the baking time.
Roasting tin	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Sieve	Use a clean fine-mesh kitchen strainer. For dry ingredients only, whisking removes small lumps, but will not strain a custard or sauce.
Kitchen torch	Borrow a culinary torch for the caramel crust, or serve the chilled custard without it. A household flame is not a suitable substitute.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Eight 120 mL ovenproof ramekins	Use ovenproof custard dishes with the same capacity and similar shallowness. Deeper dishes change the baking time.
Roasting tin	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Sieve	Use a clean fine-mesh kitchen strainer. For dry ingredients only, whisking removes small lumps, but will not strain a custard or sauce.
Kitchen torch	Borrow a culinary torch for the caramel crust, or serve the chilled custard without it. A household flame is not a suitable substitute.

Crème brûlée

Crème brûlée

Crème brûlée

Method

01 · Prepare

02 · Warm cream

03 · Mix yolks

04 · Temper

05 · Bake

06 · Chill

07 · Caramelise

What to look for

Troubleshooting

Crème brûlée

How do I make it?

Prepare

Warm cream

Mix yolks

Temper

Bake

Chill

Caramelise

What can go wrong, and how can I fix it?

Crème brûlée at a glance