Crème Brûlée

Vanilla baked custard beneath a glassy layer of caramelised sugar.

Prep & cook1 hr + chillDifficultyMediumServes6

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Ingredient scale

Make it step by step

1
Heat the oven to 150°C and place six ramekins in a deep roasting tin.
2
Warm cream and vanilla; whisk yolks with caster sugar, then slowly whisk in the cream.
3
Strain into ramekins and add hot water halfway up their sides.
4
Bake 30–35 minutes until the centres still wobble; cool and chill.
5
Scatter demerara sugar over each custard and caramelise with a kitchen torch.

Chef’s tip

Keep the torch moving to melt the sugar evenly without warming the custard.