Guide To Prepare Creme Brulee Recipe Uk Easy

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Craving a decadent dessert that’s surprisingly simple to make? Look no further than the timeless crème brûlée. This French classic features a silky smooth custard base encased in a shattering caramelized sugar crust, offering a delightful textural and flavor contrast in every bite. While the recipe itself is straightforward, mastering the perfect crème brûlée requires a touch of attention and the right technique. This guide will walk you through everything you need to know to create this show-stopping dessert at home, including the ingredients, step-by-step instructions, and even the all-important nutritional information.


How to make crème brûlée
How to make crème brûlée

4 large free-range egg yolks

  • 100g caster sugar
  • 500ml double cream
  • 1 vanilla pod, split lengthwise and seeds scraped
  • Demerara sugar for caramelizing

  • Instructions:

    1. Preheat your oven to 120°C (250°F). This low temperature is key to achieving a smooth and creamy custard.
    2. Separate the egg yolks from the whites. You won’t need the egg whites for this recipe, so feel free to use them in another dish like meringues or angel food cake.
    3. Whisk the egg yolks and caster sugar together in a large bowl. Continue whisking until the mixture lightens in color and becomes thick and creamy.
    4. In a separate saucepan, heat the double cream and vanilla pod over medium heat. Don’t let the cream boil, just bring it to a simmer until it begins to steam.
    5. Slowly temper the hot cream into the egg yolk mixture. Gradually whisk the hot cream into the egg yolks in a thin stream, constantly whisking to prevent the eggs from cooking.
    6. Strain the custard mixture through a fine-mesh sieve. This will remove any unwanted bits of cooked egg or vanilla pod.
    7. Divide the custard evenly among ramekins. Use shallow ramekins or baking dishes suitable for oven use.
    8. Place the ramekins in a large baking dish. Nest the ramekins in the baking dish and then carefully pour enough hot water into the baking dish to come about halfway up the sides of the ramekins. This creates a water bath that helps the custard cook gently and evenly.
    9. Bake for 1-1.5 hours, or until the custard is just set. The custard should be slightly wobbly in the center but not completely liquid.
    10. Remove the ramekins from the water bath and let them cool completely at room temperature. Once cool, refrigerate the crème brûlée for at least 4 hours, or ideally overnight, to allow the flavors to develop and the custard to set further.
    11. Caramelizing the sugar: When you’re ready to serve, preheat your broiler to high. Sprinkle a thin layer of demerara sugar evenly over the surface of each chilled custard.
    12. Using a kitchen torch, caramelize the sugar. Alternatively, you can place the ramekins under the broiler for a few seconds, watching closely to ensure the sugar caramelizes without burning.
    13. Let the caramelized sugar cool slightly before serving. The contrasting textures of the smooth custard and the shattering caramelized sugar crust are what make this dessert so special!

    Nutrition Facts (per serving):

    Calories: 350

  • Fat: 25g
  • Saturated Fat: 15g
  • Cholesterol: 200mg
  • Sodium: 70mg
  • Carbohydrates: 30g
  • Sugar: 20g
  • Protein: 5g

  • Please note: These are approximate nutritional values and may vary depending on the specific ingredients used.


    Crème brûlée is a delightful dessert that’s sure to impress your guests. With its simple yet elegant presentation and contrasting textures, it’s a timeless classic that will never go out of style. So why not give this recipe a try and experience the magic of homemade crème brûlée for yourself?


    1. Can I use regular granulated sugar instead of caster sugar?

    Yes, you can use regular granulated sugar in a pinch. However, caster sugar dissolves more easily than granulated sugar, resulting in a smoother custard texture.

    2. My custard isn’t setting. What went wrong?

    There are a few reasons why your custard might not be setting. The most common culprit is over-baking. Remember, the custard should be slightly wobbly in the center, not completely firm. Additionally, make sure you used full-fat double cream, as skim milk or low-fat options won’t set properly.