Step 1 of 6
Crème brûlée
Heat the oven to 150°C. Put the cream, vanilla seeds and pod and the salt in a saucepan and heat until it steams and small bubbles appear at the edge. Take it off the heat, cover and leave to infuse for 15 minutes.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Crème brûlée take?
5 hr all in — 20 min prep, 40 min cook, 4 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 ramekins. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Gluten-free, Nut-free.
10 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Mixing bowl, Baking tray, Oven.
How much salt do I put in?
The recipe lists Salt at 1 pinch.
How much sugar?
60 g (caster) of Sugar.
How much sugar?
40 g (caster or fine demerara, for the crust) of Sugar.
What can I use instead?
Vanilla pod → 1½ tsp vanilla paste or extract. Add it to the cream after heating rather than infusing. Paste gives you the black seeds; extract does not. Blowtorch → Grill on its highest setting. Chill the custards extra well first and put them as close to the element as they will go. The crust is less even and the custard softens slightly.
What should I watch for?
Molten sugar burns badly. Let the crust set for 2 minutes before anyone touches it.
Any tips from this recipe?
Use the six leftover egg whites for macarons or meringues. They keep up to four days in a sealed jar in the fridge, or freeze them. A thin crust cracks; a thick one is hard toffee. One even layer of sugar is enough, done twice if you like it thicker. The custards keep two days in the fridge before burning. Do not burn them ahead.
Can I prepare this ahead?
Use the six leftover egg whites for macarons or meringues. They keep up to four days in a sealed jar in the fridge, or freeze them. The custards keep two days in the fridge before burning. Do not burn them ahead. Lift the dishes out of the water and let them cool. Cover and chill for at least 4 hours, ideally overnight, so the custard is cold right through.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.