Skip to main content
Coles

Complete with an iconic cracking caramel top,our creme brulee recipe will see you mastering the classic dessert.

  • Makes6
  • Cook time35 minutes
  • Prep time15 minutes, + 30 mins cooling & 4 hours chilling time
Creme brulee

Ingredients

  • 2 cups (500ml) thickened cream
  • 1 vanilla bean, split, seeds scraped
  • 5 Coles Australian Free Range Egg yolks
  • 1/2 cup (100g) caster sugar
  • 2 tbs brown sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 150°C. Place six 2/3-cup (160ml) ramekins or ovenproof dishes in a large roasting pan. Place the cream, vanilla bean and seeds in a medium saucepan. Place over medium heat and bring to a simmer (do not boil).

  2. Step 2

    Use a balloon whisk to whisk the egg yolks and caster sugar in a medium bowl until well combined. Gradually add the cream mixture to the egg mixture, whisking until well combined. Remove and discard the vanilla bean. Pour the cream mixture evenly among the prepared ramekins or dishes. Pour enough boiling water into the roasting pan to reach halfway up the sides of the ramekins or dishes.

  3. Step 3

    Bake for 25-30 mins or until just set. Transfer ramekins or dishes to a large baking tray and set aside for 30 mins to cool. Cover with plastic wrap and place in the fridge for 4 hours to chill.

  4. Step 4

    Preheat grill on high. Sprinkle the brûlées evenly with brown sugar. Cook under the grill for 1-2 mins or until sugar bubbles and caramelises. Alternatively, use a kitchen blowtorch to torch the brûlées until brown sugar caramelises. Serve immediately.

Creme brulee recipe

A golden creme brulee is a dinner party’s pièce de résistance, always impressing dinner guests - and it’s actually one of the easiest desserts in any home cook’s repertoire.

Don’t believe us? Our creme brulee recipe has just five ingredients. It requires little prep and the creme brulee baking time is just 35 minutes, although you do need to factor in some time to allow it to cool and chill in the refrigerator.

If you’re wondering, ‘What is creme brulee?’ It's simple: “creme” translates as cream, and “brulee” as burnt, describing a baked custard with a topping of crunchy caramel. It first appeared in a French cookbook in the late 1600s, but didn’t really become popular until the 1980s when it appeared on the menu at New York restaurant Le Cirque.

Creme brulee ingredients, plus tips and tricks

The three main ingredients for a creme brulee are pure cream, sugar and egg yolks. The most common version is flavoured with vanilla but there are many variations. Anything that adds subtle flavour to the cream can be added – think lemon zest, lavender, coffee beans, coconut, or earl grey tea.

A trick for the perfect vanilla creme brulee is ensuring the cream and vanilla don’t get too hot, and adding it gradually to the egg yolk mixture. Overheating it by tipping it straight in will likely give you scrambled eggs, rather than smooth custard.

Fashion a water bath from a roasting pan and some aluminium foil. It provides a slower, more even heat than placing the ramekins on a baking tray and stops the creme brulee from becoming rubbery. When the edges of the creme brulee are firm and the centre a little jiggly, a bit like jelly, they’re cooked.

How to use a blowtorch for creme brulee

We’ve put the creme brulees under a hot grill to caramelise the sugar, but you might also use a kitchen blowtorch (known as a chef’s or culinary torch) for creme brulee.

It’s important to take the ramekins out of the fridge about 20 minutes before you want to torch them to allow them to come to room temperature. Sprinkle the brown sugar across the tops then fire up the torch and set the flame to medium.

Hold the flame a good distance away from the creme brulee and keep it moving so the heat doesn’t burn one area. When the flame is close enough, the sugar will liquify and little wisps of smoke will form. Keep that flame moving. When the entire top of the creme brulee is a golden colour, move onto the next one. Return the finished creme brulees to the fridge for around 10 minutes to harden the caramel. This will deliver a good crack when it’s broken with a spoon! 

Now get cooking

Now that your reign as a dessert master has begun, you can turn your attention to other easy classics. Try a chocolate mousse that needs just five minutes and an electric mixer. Everyone will keep their cool during summer when you serve up a pretty-as-a-picture raspberry and pistachio semifreddo. If you need something to warm the cockles of their hearts, Reynold Poernomo’s basic butter cakes baked with fruit are perfect straight from the oven with a side of ice cream or whipped cream.

FAQs

Creme brulee

Creme brulee
  • Makes6
  • Cook time35 minutes
  • Prep time15 minutes, + 30 mins cooling & 4 hours chilling time
Ingredients
  • 2 cups (500ml) thickened cream
  • 1 vanilla bean, split, seeds scraped
  • 5 Coles Australian Free Range Egg yolks
  • 1/2 cup (100g) caster sugar
  • 2 tbs brown sugar
    Description

    Complete with an iconic cracking caramel top,our creme brulee recipe will see you mastering the classic dessert.

    Method
    1. Step 1

      Preheat oven to 150°C. Place six 2/3-cup (160ml) ramekins or ovenproof dishes in a large roasting pan. Place the cream, vanilla bean and seeds in a medium saucepan. Place over medium heat and bring to a simmer (do not boil).

    2. Step 2

      Use a balloon whisk to whisk the egg yolks and caster sugar in a medium bowl until well combined. Gradually add the cream mixture to the egg mixture, whisking until well combined. Remove and discard the vanilla bean. Pour the cream mixture evenly among the prepared ramekins or dishes. Pour enough boiling water into the roasting pan to reach halfway up the sides of the ramekins or dishes.

    3. Step 3

      Bake for 25-30 mins or until just set. Transfer ramekins or dishes to a large baking tray and set aside for 30 mins to cool. Cover with plastic wrap and place in the fridge for 4 hours to chill.

    4. Step 4

      Preheat grill on high. Sprinkle the brûlées evenly with brown sugar. Cook under the grill for 1-2 mins or until sugar bubbles and caramelises. Alternatively, use a kitchen blowtorch to torch the brûlées until brown sugar caramelises. Serve immediately.