Crème Brûlée

Our sweet and creamy Crème Brûlée recipe can be made on the stovetop or in a Thermomix!

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Course: Dessert

Cuisine: French

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: serves

Calories: 543kcal

Cost: $5

Preheat the oven to 140 degrees celsius (fan-forced).
Place the cream and vanilla bean paste into a saucepan over medium heat.
Bring the mixture just to a simmer and stir for 5 minutes (do not let it boil).
Allow the mixture to cool to room temperature.
If using a Thermomix: Place the cream and vanilla bean paste into a clean and dry Thermomix bowl. Heat for 5 minutes, 90 degrees, Speed 2.
In a separate bowl, use a fork to lightly whisk the egg yolks and sugar together.
Pour the cooled cream mixture through a sieve onto the egg mixture. Stir gently to combine.
If using a Thermomix: Add the sugar and mix for 20 seconds, Speed 2. Turn the Speed up to Speed 3. With the blades turning, add the egg yolks one at a time through the MC hole until combined.
Place 4 ramekins into a large and deep ovenproof dish.
Divide the mixture equally between the ramekins.
Pour boiling water into the dish, around the ramekins (the water should go halfway up the side of the ramekins).
Bake for 40 minutes or until slightly firm on the top but still wobbly in the centre.
Allow to cool before placing into the fridge for a minimum of 6 hours (preferably overnight).
When ready to serve, sprinkle a layer of caster sugar (approximately 1 tsp) over the top of the Crème Brûlée and use a blow torch to caramelise the sugar into a hard layer.
Serve immediately.

RECIPE NOTES & TIPS

Don’t allow the cream to boil. A gentle simmer is enough - boiling can affect texture.
Cool cream before mixing with eggs.This is the #1 way to avoid curdling.
Strain for “restaurant smooth.” Especially if you see any little lumps.
Use a water bath every time. It’s not optional if you want that silky texture.
Don’t overbake. The centre should still jiggle; it will continue to set as it cools.
Chill properly before torching. A minimum of 6 hours, overnight is better.
Sugar cover is non-negotiable. Try to leave no bare custard patches when sprinkling sugar over, or the custard can curdle under the heat.
No blow torch? Use a hot grill or oven broiler, and watch carefully (it can go from golden to burnt very quickly!).
Storage: Keep baked custards (no sugar topping yet) covered in the fridge for up to 3 days; add sugar and brûlée right before serving for best crunch.
Freezing: Not suitable for freezing - the custard texture changes once thawed.
Unused egg whites - add to omelettes, use in pavlova/meringues, macaroons etc.