Crème brûlée is a classic French dessert that pairs chilled vanilla custard with a brittle caramel topping. Egg yolks gently set the cream without starch or gelatine. Shallow ramekins provide plenty of surface for the crust and help the custard cook evenly, while a hot water bath buffers the oven heat. Look for a centre that still moves slightly: cooling will firm it further. A whole vanilla pod gives the cream its characteristic dark specks and rounded aroma. For a special dinner, prepare the custards the day before and keep them refrigerated. Add the fine sugar only when you are ready to serve, after blotting away any condensation. Brief torching and a few minutes of setting create the contrast between a crisp caramel lid and the cold, soft cream underneath. This version needs no extra garnish. Using whole milk alongside cream keeps the custard rich while making it less heavy than an all-cream version.
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Dietary label limitations
Vegetarian
Check cheese, baking powder, stock and prepared sauces for rennet, gelatine and other animal ingredients. Vegetarian does not mean vegan or allergen-free.
Gluten-free
Use verified gluten-free ingredients and clean equipment. Check stock, seasoning sauces, curry paste and spice blends for gluten and cross-contact.
These dietary labels are guidance only; accuracy, completeness and individual tolerance are not guaranteed. Before preparing or eating the recipe, check every ingredient, current product labels, possible cross-contact and your personal requirements yourself. Confirm suitability only after your own assessment. Liability notice
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