Amelia Grace That moment when a spoon cracks through the caramelised sugar top into silky custard underneath is really what crème brûlée is all about, and getting both elements right is entirely achievable at home.
This is a proper, classic version, baked gently in a water bath until just set, then chilled and finished with a caramelised sugar crust right before serving.
The custard itself is wonderfully simple, but the timing and technique around both the baking and the caramelising matter enormously to the finished result.
Why the Sugar Needs to Go On and Be Torched Right Before Serving
Unlike most elements of a dessert, which can be prepared well ahead, the caramelised sugar top on a crème brûlée is specifically a last-minute job, and there’s a good reason for that.
Caramelised sugar is hygroscopic, meaning it readily absorbs moisture from the air and from the custard sitting directly beneath it.
Left sitting for more than about 30 minutes to an hour after caramelising, that crisp, crackling top starts to soften and turn syrupy as it draws in moisture, losing the very texture that makes crème brûlée so satisfying to crack into.
This is exactly why the sugar goes on and gets torched only right before the dessert reaches the table.
Ingredients for Delia Smith Crème Brûlée
- 500ml double cream
- 1 vanilla pod, split (or 2 tsp vanilla extract)
- 5 large egg yolks
- 75g caster sugar, plus extra for the caramel topping
How to Make Delia Smith Crème Brûlée — Step by Step
Step 1 — Infuse the Cream
Pour the cream into a pan. Scrape the seeds from the vanilla pod into the cream and add the pod itself (or add the vanilla extract). Heat gently until just steaming, then remove from the heat and leave to infuse for 10 minutes.
Step 2 — Preheat and Prepare
Preheat your oven to 150°C (130°C fan / Gas 2). Place 6 ramekins in a large roasting tray.
Step 3 — Whisk the Yolks and Sugar
In a bowl, whisk the egg yolks and caster sugar together until pale, but not overly thick or airy.
Step 4 — Combine with the Cream
Remove the vanilla pod from the cream (if used), then gradually pour the warm cream into the egg mixture, whisking constantly.
Step 5 — Strain
Strain the custard through a fine sieve into a jug, to catch any bits of cooked egg or vanilla pod fibres, ensuring a perfectly smooth result.
Step 6 — Fill the Ramekins
Divide the custard evenly between the ramekins.
Step 7 — Set Up a Water Bath
Pour hot water into the roasting tray until it comes about halfway up the sides of the ramekins.
Step 8 — Bake
Bake for 35–40 minutes, until the custards are just set with a gentle wobble in the centre, but not liquid.
Step 9 — Cool and Chill
Carefully remove the ramekins from the water bath and leave to cool to room temperature, then chill in the fridge for at least 4 hours, ideally overnight.
Step 10 — Caramelise the Top
Just before serving, sprinkle an even, thin layer of caster sugar over the top of each custard. Use a kitchen blowtorch to caramelise the sugar until deep golden and crackling, moving it constantly to avoid burning.
Step 11 — Serve Immediately
Serve within a few minutes of torching, while the caramel is still properly crisp.
My Top Tips for the Best Delia Smith Crème Brûlée
Always use a water bath. This gives the custard a gentle, even heat, preventing it from curdling or developing an unpleasant, grainy texture.
Strain the custard before baking. This catches any stray bits of cooked egg and gives you a perfectly smooth, silky finish.
Look for a gentle wobble, not a firm set, when checking doneness. The custard will continue setting slightly as it cools, so taking it out a touch underdone gives the best final texture.
Only caramelise the sugar right before serving. Doing it too far ahead means the crisp top softens before anyone gets to enjoy that satisfying crack.
Use a thin, even layer of sugar for the topping. Too thick, and it won’t caramelise evenly right through; too thin, and you won’t get that satisfying crack.
Serving Suggestions
Serve immediately after torching, with a spoon ready to crack straight through that caramelised top. Fresh berries on the side are a lovely addition if you’d like a bit of freshness against the richness.
How to Store Delia Smith Crème Brûlée
In the fridge: The baked, un-torched custards keep well covered for up to 3 days. Caramelise fresh each time just before serving.
At room temperature: Not suitable — the custards need to stay chilled until it’s time to caramelise and serve.
In the freezer: Not recommended — the texture of baked custard changes considerably once frozen and thawed.
Delia Smith Crème Brûlée Recipe
Ingredients
Method
- Infuse the cream with vanilla, heating gently then steeping for 10 minutes.
- Whisk egg yolks and sugar until pale.
- Gradually combine the warm cream with the egg mixture.
- Strain through a fine sieve.
- Divide between ramekins in a roasting tray.
- Pour hot water halfway up the ramekins.
- Bake at 150°C (130°C fan) for 35–40 minutes until just set.
- Cool, then chill for at least 4 hours.
- Sprinkle with sugar and torch to caramelise just before serving.
Notes
Frequently Asked Questions About Delia Smith Crème Brûlée
Can I caramelise the sugar without a blowtorch?
Yes, you can place the sugared ramekins under a very hot grill for a minute or two, watching closely, though a blowtorch gives more even, controlled results.
Why did my custard curdle or turn grainy?
This usually means the oven was too hot, or the water bath was skipped. Stick to a low oven temperature and always use a water bath for the gentlest, most even cooking.
Can I make the custards ahead of a dinner party?
Yes, this is actually recommended — bake and chill the custards up to 3 days ahead, then caramelise the sugar topping fresh, right before serving each time.
Why is my caramel top not cracking properly?
This can happen if the sugar layer was uneven or too thick in places. Aim for a thin, even layer, and make sure the blowtorch moves constantly across the surface for an even caramelisation.
