Perfect Créme Brulée


Crème brûlée is a misunderstood recipe. While it carries an air of Frenchified grandeur, at heart it’s the simplest baked custard with a some burnt sugar on top. That said there are some important rules to ensure your custard is delicate and light, doesn’t split, and has just the right caramel on top.

  • 300ml cream
  • 150ml double cream
  • seeds of 1 vanilla bean
  • 2 eggs
  • 4 egg yolks
  • 2 Tbsp caster sugar
  • 2 Tbsp Demerara sugar
  • fruit, to serve

1 Preheat oven to 150°C. Combine the creams and vanilla seeds in a medium saucepan d set over a moderate heat. Bring to a boil. Whisk the eggs, yolks and caster sugar in a bowl, then stir in the cream mixture.

2 Pour into four 200ml cup ramekins and place in a roasting pan. Add hot water to halfway up the sides o the ramekins then bake for 20-25 minuets until just set. Allow to cool.

3 Sprinkle with Demerara sugar, grill until lightly blackened, then serve with fruit.