Delia Smith Creme Brulee Recipe

This classic Delia Smith Creme Brulee is a smooth, silky dessert with a rich vanilla custard and a crisp caramel topping. The texture is luxuriously creamy beneath a glassy layer of burnt sugar that cracks beautifully with a spoon. It is simpler than it looks, making it ideal for confident beginners who want an elegant finish. From start to finish, allow around 1 hour plus chilling time.

Ingredients

For the custard

• 600ml double cream
• 1 vanilla pod, split lengthways
• 6 large egg yolks
• 75g caster sugar

For the caramel topping

• 6 to 8 teaspoons caster sugar

How to Make Delia Smith Creme Brulee

• Prepare the oven: Preheat the oven to 150°C or 130°C fan. Place a shelf in the middle of the oven. Boil a kettle of water and set it aside for the water bath.
• Heat the cream: Pour the double cream into a saucepan. Add the split vanilla pod and gently heat until just below boiling point. Remove from the heat, cover, and leave to infuse for 10 minutes.
• Mix the custard: In a large bowl, whisk the egg yolks and caster sugar until pale and slightly thickened. Remove the vanilla pod from the cream, then slowly pour the warm cream into the egg mixture, whisking constantly.
• Prepare for baking: Strain the custard through a sieve into a jug to remove bubbles. Divide evenly between 4 to 6 ramekins. Place the ramekins in a deep roasting tin.
• Bake gently: Pour hot water into the roasting tin until it comes halfway up the sides of the ramekins. Carefully transfer to the oven and bake for 30 to 35 minutes until just set with a slight wobble in the centre.
• Cool and chill: Remove the ramekins from the water bath and allow to cool completely. Cover and refrigerate for at least 2 hours, or overnight for best results.
• Caramelise the topping: Sprinkle a thin, even layer of caster sugar over each custard. Use a blowtorch to caramelise until deep golden. Alternatively, place under a very hot grill for 1 to 2 minutes, watching closely.

Tips

Why is my creme brulee grainy?

This usually happens if the custard overheats. Keep the oven temperature low and remove the custards while they still have a gentle wobble.

How do I get a perfectly smooth custard?

Straining the mixture before baking removes bubbles and ensures a silky texture.

What sugar works best for the topping?

Caster sugar melts evenly and gives the best crack. Avoid granulated sugar as it caramelises unevenly.

Serving Suggestions

• Serve with fresh raspberries or strawberries
• Add a shortbread biscuit on the side
• Pair with espresso or strong coffee

Storage

Room temperature

Creme brulee should not be stored at room temperature once baked.

Refrigerator

Store the custards without sugar topping in the fridge for up to 3 days. Caramelise just before serving.

Freezing

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

Nutrition

• Calories: 390 kcal
• Carbohydrates: 22g
• Protein: 5g
• Fat: 32g
• Saturated Fat: 20g
• Sodium: 70mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Creme Brulee Recipe

Recipe by Milli RoseCourse: DessertCuisine: FrenchDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Classic Delia Smith Creme Brulee with silky vanilla custard and a crisp caramel topping. An elegant French-inspired dessert that is simple and reliable.

Ingredients

• 600ml double cream

• 1 vanilla pod, split

• 6 large egg yolks

• 75g caster sugar

• Extra caster sugar, for topping

Directions

• Preheat oven to 150°C or 130°C fan and prepare a hot water bath.
• Heat cream with vanilla until just below boiling point, then infuse.
• Whisk egg yolks and sugar until pale.
• Slowly whisk cream into eggs, then strain.
• Pour into ramekins and bake in a water bath until just set.
• Cool completely and chill for at least 2 hours.
• Sprinkle sugar on top and caramelise with a blowtorch or grill.

Notes

• Bake gently to avoid curdling.
• Chill thoroughly before caramelising.
• Add sugar topping just before serving for best texture.