This Gordon Ramsay Creme Brulee is a creamy and rich recipe, which is made with heavy whipping cream and egg yolks. It’s a classic, foolproof recipe, ready in about 50 minutes, plus chilling time.
Jump to RecipeGordon Ramsay Creme Brulee Ingredients
- 480ml heavy whipping cream
- 5 large egg yolks
- 100g granulated sugar (plus more for caramelizing)
- 1 pinch fine sea salt
- 5ml (1 tsp) vanilla extract or vanilla bean paste
How To Make Gordon Ramsay Creme Brulee
- Preheat Oven and Prep: Preheat your oven to a low 300°F (150°C). Arrange 6 shallow ramekins in a deep baking dish.
- Warm the Cream: In a small saucepan, gently heat the heavy cream and vanilla until it is steaming. Do not let it boil.
- Mix Yolks and Sugar: In a medium bowl, whisk together the egg yolks, sugar, and salt until the mixture is smooth and pale yellow.
- Temper the Custard: While whisking constantly, very slowly pour the hot cream into the egg yolk mixture in a thin, steady stream. This process, called tempering, prevents the eggs from scrambling.
- Strain the Mixture: Pour the custard mixture through a fine-mesh sieve into another bowl or a large measuring cup. This step removes any small bits of cooked egg and ensures a silky-smooth final texture.
- Prepare the Water Bath: Pour the strained custard evenly into the ramekins. Carefully pour boiling water into the baking dish until it comes halfway up the sides of the ramekins. This is called a “bain-marie” or water bath, and it ensures the custards bake gently and evenly.
- Bake the Custards: Carefully place the baking dish in the oven. Bake for 30–35 minutes. The custards are done when the edges are set, but the centers still have a slight jiggle.
- Cool and Chill: Remove the ramekins from the water bath and let them cool to room temperature. Then, cover and chill them in the refrigerator for at least 2 hours, or up to 2 days.
- Caramelize and Serve: Just before serving, sprinkle an even layer of granulated sugar over the top of each chilled custard. Use a kitchen torch to melt the sugar until it forms a crisp, golden-brown caramel shell. Let it sit for a minute for the caramel to harden, then serve immediately.
Recipe Tips
- How do I keep my custard from scrambling? The most important step is to temper the eggs correctly. Pour the hot cream into the egg yolk and sugar mixture very slowly while whisking constantly. This gently raises the temperature of the eggs without cooking them.
- What’s the secret to a silky smooth custard? Baking the custards at a low temperature (300°F / 150°C) in a water bath is essential. The gentle, even heat prevents the custard from curdling and results in a perfectly smooth, creamy texture.
- How do I get the perfect crispy sugar crust? Torch the sugar just before you plan to eat. This ensures the caramelized top stays hard and provides that satisfying “crack.” If you torch it too far in advance, the sugar can absorb moisture in the fridge and soften.
What To Serve With Creme Brulee
This classic dessert is elegant and complete on its own, but it pairs wonderfully with:
- Fresh berries, like raspberries or sliced strawberries
- Crisp shortbread cookies
- A small glass of dessert wine or a cup of espresso
How To Store Creme Brulee
- Refrigerate: The baked and chilled custards (before caramelizing the top) can be covered and stored in the refrigerator for up to 2 days. The caramelized sugar topping should only be done right before serving.
Creme Brulee Nutrition Facts
- Calories: 230kcal
- Protein: 3g
- Fat: 18g
- Carbohydrates: 15g
- Sugar: 14g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What if I don’t have a kitchen torch?
You can caramelize the sugar under your oven’s broiler. Place the sugared custards on a baking sheet and put them on the top rack. Watch them very closely, as the sugar will brown in 1-2 minutes. The result may be slightly less even than with a torch.
Why did my custard turn out watery?
This is usually a sign of underbaking. The custard should still have a slight jiggle in the very center when you take it out of the oven, but it shouldn’t be liquid. It will continue to set as it cools.
Can I use a different kind of sugar for the topping?
Regular granulated sugar works best for a classic, crisp topping. Finer sugars like caster sugar also work well. Brown sugar can be used, but it will have a different flavor and may burn more easily.
Try More Recipes:
Gordon Ramsay Creme Brulee Recipe
Course: DessertCuisine: FrenchDifficulty: Easy6
servings15
minutes35
minutes230
kcalA classic and elegant dessert featuring a rich, creamy vanilla custard base with a perfectly crisp, crackly caramelized sugar shell.
Ingredients
480ml heavy whipping cream
5 large egg yolks
100g granulated sugar (plus more for topping)
1 pinch fine sea salt
5ml (1 tsp) vanilla extract or paste
Directions
- Preheat oven to 300°F (150°C).
- Gently heat the cream and vanilla in a saucepan until steaming.
- In a separate bowl, whisk egg yolks, sugar, and salt until smooth.
- Slowly temper the hot cream into the yolk mixture while whisking constantly.
- Strain the custard mixture through a fine-mesh sieve.
- Pour custard into 6 ramekins placed in a baking dish. Add boiling water to the dish to come halfway up the sides of the ramekins.
- Bake for 30–35 minutes until the custards are set but still slightly wobbly in the center.
- Cool to room temperature, then chill for at least 2 hours.
- Just before serving, sprinkle sugar on top and use a kitchen torch to caramelize it until crisp.
Notes
- Tempering the eggs slowly by adding the hot cream in a thin stream is crucial to prevent scrambling.
- Baking the custards in a water bath at a low temperature ensures a silky, smooth texture.
- For the best “crack,” torch the sugar topping right before you plan to serve the dessert.
