Crème brûlée recipe

The caramel topping on your crème brûlée won't get much crispier than Mary Berry's

Serves 6


  • Butter, for greasing
  • 4 egg yolks
  • 30g caster sugar
  • ½ tsp vanilla extract
  • 600ml single cream
  • 60g demerara sugar


  1. Lightly butter 6 small ramekins or shallow crème brûlée dishes.

  2. In a large bowl, beat the egg yolks with the caster sugar and vanilla extract. Heat the cream to just below boiling point, then slowly pour into the egg yolk mixture, stirring all the time.

  3. Carefully pour the custard into the ramekins or dishes. Set in a roasting tin and add enough hot water to come halfway up the sides of the ramekins or dishes.

  4. Bake in a preheated oven at 160°C/gas mark 3 for about 25 minutes, or until just set and firm to the touch. Leave to cool.

  5. Sprinkle the demerara sugar evenly over the top of the set custard. Place under a very hot grill until the sugar melts and caramelizes to a rich golden brown colour.

  6. Chill the crème brûlées for no more than 2 hours before serving.

Mary Berry: Traditional puddings

Recipe from Traditional Puddings and Desserts by Mary Berry, DK. Available from 1st July 2011


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Wednesday 22 June 2011
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