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Delia Smith Crème Brûlée Recipe

Delia Smith Crème Brûlée Recipe

Delia Smith's crème brûlée recipe gives you silky, set custard under a perfectly crackling caramel top.
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Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 4 hours
Total Time 5 hours
Servings: 6 People
Course: Dessert
Cuisine: British, French
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 500 ml double cream
  • 1 vanilla pod split (or 2 tsp vanilla extract)
  • 5 large egg yolks
  • 75 g caster sugar plus extra for the caramel topping

Method
 

  1. Infuse the cream with vanilla, heating gently then steeping for 10 minutes.
  2. Whisk egg yolks and sugar until pale.
  3. Gradually combine the warm cream with the egg mixture.
  4. Strain through a fine sieve.
  5. Divide between ramekins in a roasting tray.
  6. Pour hot water halfway up the ramekins.
  7. Bake at 150°C (130°C fan) for 35–40 minutes until just set.
  8. Cool, then chill for at least 4 hours.
  9. Sprinkle with sugar and torch to caramelise just before serving.

Notes

Always use a water bath for a gentle, even bake.
Strain the custard before baking for a perfectly smooth result.
Caramelise the sugar only right before serving, never ahead of time.
Use a thin, even layer of sugar for the best crack.
Not suitable for freezing.