Vanilla Crème Brûlée to impress

Vanilla Crème Brûlée to impress

Vanilla Crème Brûlée, who doesn’t love it! Beautifully light custard with the layer of caramelised sugar, mmm cuddle in a ramekin 🙂 .

Last week was our 9th wedding anniversary. Nine years of married bliss and where has the time gone?  Nine years and two kids later but still going and even laughing at each others jokes 😉 (mine are not really funny so it must be love right?)

Our actual anniversary date fell mid week this year so we decided to go for a low-key, home cooked meal after kids had gone to bed (we decided to leave big celebrations for next year, you know big 10!). My husband offered to cook us a meal,  Red Thai Curry With Prawns which was absolutely delicious. He even made his own paste from scratch, I was really impressed.

I was on dessert duty and wanted to make something nice and light to contradict spicy curry and I settled for Vanilla Crème Brûlée. All crème brûlée recipes are fairly similar but I always go for the one by River Cottage & Hugh Fearnley -Whittingstal which is super easy and never fails.

Don’t fret if you do not own the blow torch as you can always finish them off under the grill.

Vanilla Crème Brûlée to impress

Vanilla Crème Brûlée to impress


  • 500 ml double cream
  • 1 vanilla pod
  • 100g caster sugar
  • 6 large egg yolks
  • some brown or caster sugar for caramelizing
  • You will also need 6 small or 4 large ramekins


  1. Cut the vanilla pod open and scrape out the seeds with the knife. Pop them in a medium saucepan together with the pod itself and double cream. Bring the cream almost to the boiling point and quickly take it off the heat. Let the cream infuse with vanilla whilst you prepare the egg yolks.
  2. Separate egg yolks from the whites (you can freeze the whites for another time as they freeze brilliantly). Whisk yolks with caster sugar until foamy and slowly mix onto the hot cream.
  3. Strain the mixture through a fine sieve and distribute evenly between the ramekins (4 or 6).
  4. Put the ramekins onto the baking dish and fill with hot water to come up half way the sides of little dishes. Bake in 150° C for approx 30 min until the little custards are just set. Keep watching them as you still want a bit of a wobble when you take them out. Quickly and gently lift them out of the baking dish and chill really well.
  5. Once chilled (first on the counter and then thoroughly in the fridge) sprinkle thin layer of either caster or soft brown sugar and caramelise with blow torch or under the grill until bubbly.
  6. Wait a few minutes for sugar layer to harden and serve.
  7. Bon appétit!

This gorgeous little dessert is perfect to finish any special occasion with whether it’s a birthday, anniversary or perhaps Valentine’s Day meal! It’s easy to make and most of all it simply needs to be made in advance up to the point of caramelisation, so not much hassle on the night at all!

If you are after some more impressive desserts why not check out my Chocolate Brioche Pudding with Raspberries or perhaps this fantastic and ever so popular Baked Lemon Curd Cheesecake. Alternatively, this Easy No Bake Stem Ginger Cheesecake would be a perfect make-ahead dessert with hands on time of only 20 min! Make it, pop it in the fridge and forget about kind of dessert!


Have you tried this Vanilla Crème Brûlée to impress ? Leave a comment at the bottom of this post, I love reading them!

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Vanilla Crème Brûlée to impress


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