The Perfect Creme Brûlée

Perfect Creme Brûlée

One of the dishes that I thought I’d probably never make was Creme Brûlée. It’s one of those desserts that is just perfect to have in a restaurant after a fancy meal: creamy, vanilla-scented with a crisp caramel coating that almost tastes bitter. A dish that I thought that couldn’t be made any better at home. Let me tell you now, I was so wrong. I have made the Perfect Creme Brûlée.

Perfect Creme Brûlée

Now I know what you may be thinking: how is this creme brûlée any better than any other one I’ve had? Believe me, I don’t say something is ‘perfect’ without it being downright the best homemade version I’ve ever had. This dessert is so creamy, the custard is smooth and silky and is studded with flecks of fragrant vanilla bean. It is topped with coarse sugar and caramelized using a blowtorch (you can also use the broiler!) to give the dessert a thin, glass-like ceiling that is oh-so-satisfying to crack with your spoon. But I haven’t even gotten to the best bit yet, which you may not want to tell your friends, it’s incredibly simple to make (GASP!).
Perfect Creme Brûlée

Making a good creme brûlée is actually much easier than I thought. There are only a few simple steps between you and the Perfect Creme Brûlée! You simply have to infuse some heavy cream with a vanilla pod. Then, you pour the hot cream on top of some egg yolks and whisk thoroughly. Next, you pour the custard into ramekins or brûlée dishes and bake in a water bath for 40 minutes. Finally, you allow the brûlées to chill in the fridge until you are ready to caramelize the tops right before devouring!

Perfect Creme Brûlée

Just look at the crack of the crust! Make sure you use a coarse sugar (not fine) as it allows for a crisper topping that is less likely to burn. No black brûlées here!

Perfect Creme Brûlée

The Perfect Creme Brûlée

Yield: 2 ramekins


  • 300ml (11 ounces) heavy cream
  • 1 vanilla pod
  • 3 egg yolks
  • 15g (3 1/2 tsps) granulated sugar
  • 1 tbsp coarse sugar


  1. Preheat the oven to 300F/150C and put 2 small ovenproof ramekins in a baking tin. Pour the cream into a small, heavy-based pan and slit the vanilla pod in half lengthways. Scrape out the seeds and put the pod and the seeds into the pan with the cream. Bring to the boil over a medium-low heat.
  2. Meanwhile put the yolks and caster sugar into a medium-sized heatproof bowl and stir until just combined. When the cream begins to boil, remove the vanilla pod and then pour the cream on to the yolk and sugar mix, stirring constantly to mix.
  3. Divide the mixture between the ramekins and pour cold water into the tin until it comes two-thirds of the way up the ramekins. Bake for about 40 minutes until the custard is set – it should only wobble faintly when shaken. Cool and then chill until cold.
  4. Scatter the tops of the cold brûlées with coarse sugar, and use a blowtorch or hot broiler to caramelize the tops – if using a broiler, you may need to put them back in the fridge for half an hour before serving to cool down again.


Recipe from Flick of the Whisk. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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Perfect Creme Brûlée

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