Easy Vanilla Crème Brûlée

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Makes 4

  • 300ml milk
  • 250ml cream
  • 3 medium-sized eggs (or 150ml of egg)
  • 2 egg yolks
  • 75g caster sugar
  • 1 tsp vanilla paste
  • 3-4 tbsp icing sugar


  1. Preheat the oven to 165°c (gas mark 3 / 325°f).
  2. Heat 250ml of the milk, the cream and the vanilla together over medium heat. Heat the mix until it is hot, but don’t let it boil, then remove it from the heat.
  3. In a mixing bowl, put the remaining 50ml of milk, add the eggs and egg yolks and the caster sugar. Whisk together until well combined.
  4. Gradually add the egg mix to the heated milk and cream, stirring continuously. Strain the mixture through a fine sieve.
  5. Pour the liquid into moulds, filling them nearly to the top. Place the moulds into a deep tray and fill the tray with room-temperature water. Fill it until the water reaches about half-way up the moulds.
  6. Place the tray into the oven for 35-40 minutes to set the custard. Once done, remove them from the oven and take them out of the water to cool. After they’ve cooled for about half an hour, put them in the fridge to chill. They can be stored in the fridge for 1-2 days if you’re not eating them the same day.
  7. When the custards are chilled and you are ready to serve them, sift a generous layer of icing sugar over the top. Clean the edges of the moulds and put them under the grill. Place them as close to the flames as you can to caramelise the sugar as fast as possible – otherwise you will end up with a warm dessert by the time the sugar has melted! (Use a brûlée gun if you have one!)
  8. When the sugar has caramelised and starts to go dark brown, remove them from the grill, let them cool for a minute or two, then serve.

Download a printable PDF version of the recipe.

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Download a printable PDF version of the recipe.