Easy Crème Brûlée recipe at Home: A Simple Step‑by‑Step Recipe for Beginners
A simple, foolproof crème brûlée recipe made with silky smooth vanilla custard and a perfectly crunchy caramelised sugar topping. This easy brulee recipe is ideal for beginners, whether you’re learning how to make crème brûlée at home, mastering how to caramelise sugar, or creating a romantic dessert for Christmas or date night. Creamy, elegant and blow‑torch friendly, a classic dessert that always impresses.
Print
Pin
Share Recipe
Servings: 6
Ingredients
- 500 ml Double cream
- 185 ml Semi skimmed milk
- 1 Vanilla pod
- 120 grams Caster sugar
- 5 Egg yolks
- 1 Egg White
Instructions
- Heat the cream and milk - Add the cream, milk and 60g of the sugar to a heavy‑bottomed pan. Split the vanilla pod, scrape out the seeds and add both the seeds and the pod to the pan. Warm gently over a medium‑low heat until hot but not boiling.
- Whisk the eggs and sugar - In a mixing bowl, whisk the egg yolks, egg white and remaining 60g sugar until pale, thick and creamy. An electric whisk does the job great.
- Temper the eggs - Slowly pour the hot cream mixture into the egg mixture, whisking constantly so the eggs don’t scramble.
- Strain the custard - Pass the mixture through a sieve into a jug to remove any lumps and the vanilla pod.
- Prepare the bain‑marie - Divide the custard between your ramekins and place them into deep‑sided baking trays. Boil the kettle and pour hot water into the trays until it reaches about two‑thirds of the way up the sides of the ramekins.
- Bake gently - Cover the trays with foil and carefully transfer to the oven. Bake at 150°C for 30–35 minutes, until the custards are set with no colour
- Chill - Remove from the water bath, cool to room temperature, then cover and refrigerate until completely cold.
- Caramelise the tops - When ready to serve, sprinkle a thin, even layer of caster sugar over each brulee. Hold the ramekin in one hand and use a blowtorch in the other, melting and turning the sugar until it forms a crisp, even caramelised topping
Notes
• Rich, silky and surprisingly simple , this classic crème brûlée relies on gentle heat and patience.
• The custard bakes low and slow for a perfectly smooth, creamy texture.
• Chill well so the custard sets fully before caramelising the top.
• Blow‑torching the sugar gives that signature crisp, caramelised shell.
• A timeless dessert that feels luxurious but is totally achievable for beginners.
• Perfect for date nights, dinner parties or a festive Christmas treat.