Delia Smith Creme Brulee Recipe

This classic crème brûlée is a beautifully smooth and creamy dessert topped with a crisp, caramelised sugar crust. It has a rich vanilla flavour with a delicate custard texture that melts in the mouth. Despite its elegant appearance, it is surprisingly simple to make with just a few ingredients. Allow around 1 hour of preparation and baking time, plus chilling for best results.

Ingredients

For the Custard

600ml double cream
1 vanilla pod, split (or 1 tsp vanilla extract)
6 large egg yolks
75g caster sugar

For the Topping

6 tsp caster sugar (for caramelising)

How to Make Delia Smith Creme Brulee Recipe

Prepare the oven: Preheat the oven to 150°C or 130°C fan. Place a deep roasting tin in the oven and boil a kettle ready for a water bath.
Heat the cream: Pour the double cream into a saucepan. Add the split vanilla pod and gently heat until just below boiling. Remove from the heat and leave to infuse for 10 minutes.
Mix the custard: In a bowl, whisk the egg yolks and caster sugar together until pale and slightly thickened. Gradually pour in the warm cream, whisking continuously.
Strain and pour: Strain the mixture through a sieve into a jug, then divide evenly between ramekins.
Bake in a water bath: Place the ramekins in the roasting tin. Carefully pour hot water around them until it reaches halfway up the sides. Bake for 30–35 minutes until just set with a slight wobble.
Cool and chill: Remove from the water bath and allow to cool. Refrigerate for at least 4 hours or overnight until fully set.
Caramelise the topping: Sprinkle 1 teaspoon of caster sugar evenly over each custard. Use a kitchen blowtorch to caramelise until golden and crisp. Leave for a few minutes to harden before serving.

Tips

Why is my crème brûlée not setting?

It may need longer in the oven or more chilling time. The centre should have a slight wobble when removed but firm up as it cools.

How do I avoid bubbles in the custard?

Whisk gently and strain the mixture before baking to ensure a silky smooth texture.

Can I make it without a blowtorch?

Yes, place under a hot grill for a few minutes, watching carefully to avoid burning.

Why is my topping soft instead of crisp?

The sugar may not have been caramelised enough. Ensure an even layer and heat until fully melted and golden.

Serving Suggestions

Serve with fresh berries for a light contrast
Add a shortbread biscuit on the side
Pair with a cup of strong coffee
Garnish with mint leaves for a fresh finish

Storage

Room Temperature

Not suitable for storing at room temperature. Serve immediately after caramelising.

Refrigerator

Store covered in the fridge for up to 2 days. Add the sugar topping just before serving.

Freezing

Freezing is not recommended as it affects the smooth custard texture.

Nutrition

Calories: 380 kcal
Carbohydrates: 22g
Protein: 5g
Fat: 30g
Saturated Fat: 18g
Sodium: 45mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I make crème brûlée in advance?

Yes, prepare and chill the custards up to two days ahead. Add the caramelised sugar topping just before serving.

What ramekin size works best?

Small ramekins around 150ml capacity are ideal for even cooking and a perfect custard depth.

Can I use milk instead of cream?

Cream is essential for the rich texture. Using milk will result in a thinner, less luxurious custard.

How do I know when it is done baking?

The edges should be set while the centre still has a gentle wobble. It will firm up as it cools.