"
Perfect custard, addictively crunchy top!|Better than any restaurant version!|Simpler than expected, stunning results!|My go-to impressive dinner party dessert!|Vanilla beans make all the difference!|Worth buying a kitchen torch!|Silky texture, perfect sweetness balance!|Made this twice already this week!
"
Crème Brûlée Recipe
Learn how to make classic French Crème Brûlée with this quick and easy recipe. A silky vanilla custard base with a perfectly caramelized sugar top that cracks beautifully when tapped with a spoon. Master this impressive yet simple dessert that's sure to wow your guests!
<ul class="ingredients-main-list">
<li class="ingredients-single-item">600ml double cream</li>
<li class="ingredients-single-item">1 vanilla pod, split lengthways (or 2 tsp vanilla extract)</li>
<li class="ingredients-single-item">6 egg yolks</li>
<li class="ingredients-single-item">75g caster sugar, plus extra for the topping</li>
<li class="ingredients-single-item">Pinch of salt</li>
<li class="ingredients-single-item">Fresh berries for garnish (optional)</li>
</ul>
<ol class="no-list-style">
<li class="MethodStepper">
<h4 class="step-title">Step 1</h4>
Preheat your oven to 150°C (130°C fan). Place 6 ramekins (about 150ml capacity each) in a deep roasting tin. Put the kettle on to boil - you'll need this water later for your bain-marie.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 2</h4>
Pour the double cream into a medium saucepan. If using a vanilla pod, scrape out the seeds using the tip of a knife and add both the seeds and the pod to the cream. If using extract, hold off adding it for now. Warm the cream over medium-low heat until it's just starting to steam - don't let it boil! This should take about 5-6 minutes.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 3</h4>
While the cream is warming, whisk the egg yolks, caster sugar, and a pinch of salt in a large bowl until pale and slightly thickened - about 2-3 minutes of vigorous whisking. The mixture should ribbon from the whisk when lifted.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 4</h4>
Once the cream is hot, remove the vanilla pod if using. If using vanilla extract, stir it into the cream now. Very slowly pour the hot cream into the egg mixture, whisking constantly to prevent the eggs from scrambling. Don't rush this step - a slow, steady stream while whisking is key to a smooth custard.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 5</h4>
Strain the custard mixture through a fine sieve into a jug to catch any bits of cooked egg or vanilla pod. This ensures your crème brûlée will be perfectly smooth. Divide the mixture evenly between the ramekins.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 6</h4>
Carefully pour hot water from the kettle into the roasting tin around the ramekins until it comes about halfway up their sides. This water bath will ensure gentle, even cooking. Carefully transfer to the oven and bake for 30-35 minutes. The custards should be set at the edges but still have a slight wobble in the center - they'll continue to set as they cool.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 7</h4>
Remove the ramekins from the water bath and allow to cool completely at room temperature. Once cool, cover each ramekin with cling film and refrigerate for at least 4 hours, but preferably overnight to allow the flavors to develop and the custard to set fully.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 8</h4>
When ready to serve, sprinkle 1-2 teaspoons of caster sugar evenly over the top of each custard. Tilt the ramekin to spread the sugar evenly. Use a kitchen blowtorch to caramelize the sugar, moving the flame constantly to avoid burning. If you don't have a torch, you can place the ramekins under a hot grill for 1-2 minutes, but watch them very carefully.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 9</h4>
Let the caramelized sugar cool and harden for 1-2 minutes before serving. The contrast between the crunchy caramelized top and the silky smooth custard beneath is what makes this dessert so special. Garnish with fresh berries if desired and serve immediately.
</li>
</ol>
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Guilty Chef FAQ for
Kitchen by Guilty Chef
Crème Brûlée Recipe
What ingredients are used in Crème Brûlée from Kitchen by Guilty Chef?
Kitchen by Guilty Chef's Crème Brûlée requires double cream, vanilla pod (or extract), egg yolks, caster sugar, and a pinch of salt. Optional ingredients include fresh berries for garnish. The caramelized topping needs additional caster sugar for that perfect crackling finish.
How to cook Crème Brûlée from Kitchen by Guilty Chef at home?
Learn how to cook Crème Brûlée from Kitchen by Guilty Chef by creating a silky custard with infused cream and egg yolks, baking it gently in a water bath until just set with a slight wobble, chilling thoroughly, then finishing with a perfectly caramelized sugar crust using a kitchen torch for that signature crack.
Why is my custard not setting properly after baking?
Custard not setting is usually due to underbaking or incorrect temperature. Ensure your oven is accurately at 150°C, the water bath comes halfway up the ramekins, and the custards have a slight wobble in the centre when done. Always refrigerate for at least 4 hours for proper setting.
Can I make crème brûlée without a kitchen torch?
Yes! While a torch gives the best control, you can caramelise the sugar under a hot grill (broiler) for 1-2 minutes. Watch carefully to prevent burning. Place ramekins close to the heating element and rotate if needed for even caramelisation. The sugar should bubble and turn amber.
What's the secret to that perfect crack in the caramelised sugar topping?
The perfect crack comes from using a thin, even layer of fine caster sugar (not granulated), allowing it to completely dry before torching, and letting the caramelised top cool for 1-2 minutes to harden. Don't rush this step – the contrast between crisp top and silky custard is what makes this dessert special.
More Recipes from
Kitchen by Guilty Chef
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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