Crème Brûlée

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Crème brûlée is topped with a layer of crisp caramel, while in contrast the creamy custard underneath is soft.


  • 2 cups/500 ml heavy cream
  • 1 vanilla bean, split or ½


  1. Heat the oven to 400°F/200°C. Scald the cream; if using a vanilla bean, cover and leave to infuse for 10 minutes. Beat the egg yolks with 2 tbsp of the sugar in a bowl until slightly thickened. Stir in the hot cream and vanilla extract, if using. Strain the custard into the r