Nutritional values are estimates per serving
Silky vanilla custard under a perfectly cracked caramel top. Sounds fancy, actually very doable. The crack is the best bit.
A note from us
A real vanilla bean makes a significant difference here — the tiny black seeds throughout the custard are part of what makes a proper crème brûlée. Vanilla extract works but the result is noticeably less elegant. For the sugar topping use white caster sugar or granulated — never brown sugar which burns before it caramelises properly.
What you need 🛒
How to make it 👨🍳
Preheat the oven to 150°C / 300°F.
Split the vanilla pod lengthways and scrape the seeds into the double cream in a saucepan. Add the empty pod too. Heat gently until small bubbles appear at the edges — do not let it boil. Remove from the heat and leave to infuse for 10 minutes.
Whisk the egg yolks with the caster sugar in a bowl until pale and combined.
Remove the vanilla pod. Pour the warm cream slowly into the egg mixture, whisking constantly as you go — adding it slowly prevents the yolks from scrambling.
Strain through a fine sieve into a jug to remove any lumps.
Pour into four ramekins placed inside a deep roasting tin. Pour boiling water into the tin until it comes halfway up the sides of the ramekins — this water bath ensures the custard sets gently and evenly.
Bake for 35–40 minutes until the custard has just set with a wobble in the centre. It firms up further as it cools.
Remove from the water bath and refrigerate for at least 2 hours.
Sprinkle an even, thin layer of caster sugar over each ramekin. Caramelise with a blowtorch, moving the flame constantly, until the sugar is deep amber and crackles when tapped. Serve immediately — the crust softens if left to sit.
