Classic crème brûlée and how to cheat


Preparation info

  • Serves:


    • Difficulty


    • Ready in

      50 min

Appears in

Lucy's Food: Minimum Effort, Maximum Impact!

Lucy's Food

By Lucy Cufflin

Published 2013

  • About

I am not one to obsess over puddings, but there is one I love. If it’s on the menu, I order it... Crème brûlée. During my final winter in France we ate at a friend’s restaurant once a week. A social thing really, but the food was excellent. We always ordered the set menu of the day and that came with a choice of pud. Each and every week I ordered crème brûlée. I ate 21 of them that season. This recipe is for Colin, Ian and my ski and crème brûlée buddies.


  • 500 ml double cream
  • 100 g caster sugar
  • 1 teaspoon vanilla extract
  • 5 egg yolks
  • caster sugar for top


  1. Put the cream and sugar into a saucepan and heat gently until the sugar has dissolved. Bring to the boil for 1 minute. Turn the heat off and add the vanilla. Allow to cool then whisk in the egg yolks.
  2. Pour the cream mixture into the ramekins and place them in a roasting tin. Carefully pour boiling water around the ramekins so it comes up to halfway and cover with a sheet of foil. Cook in the oven for 40 minutes or until the crèmes are just set.
  3. Remove the ramekins from the roasting tin and allow to cool. You can make these up to 2 days ahead and store in the fridge. Remove from fridge one hour before serving and sprinkle caster sugar over the top in a fine layer. Use a blow torch to caramelise the sugar to form a brittle, burnt sugar layer.