James Martin Crème Brûlée is a classic French dessert made with a rich vanilla custard and a crisp caramelised sugar topping. The texture is beautifully smooth and creamy, while the brittle top adds a satisfying crunch with every spoonful. Despite its elegant appearance, this dessert is surprisingly simple to prepare with just a handful of ingredients. The recipe takes about 1 hour to prepare and bake, plus chilling time for the custard to set perfectly.
Ingredients
For the Custard
- 600ml double cream
- 1 vanilla pod, split and seeds scraped
- 6 large egg yolks
- 75g caster sugar
For the Caramelised Topping
- 4 tbsp caster sugar
How to Make James Martin Crème Brûlée
- Prepare the oven: Preheat the oven to 150°C or 130°C fan. Place a shelf in the middle of the oven so the custards cook evenly without curdling.
- Heat the cream: Pour the double cream into a saucepan. Add the vanilla pod and seeds, then heat gently until the cream is hot but not boiling. Remove from the heat and allow the vanilla to infuse for a few minutes.
- Mix the custard base: In a mixing bowl, whisk together the egg yolks and caster sugar until pale and smooth. Slowly pour the warm cream over the egg mixture while whisking continuously.
- Strain the mixture: Pass the custard through a fine sieve into a jug to remove any bubbles and the vanilla pod. This ensures the custard sets silky smooth.
- Prepare the bain-marie: Place four ramekins in a deep roasting tin. Pour the custard mixture evenly between them.
- Add hot water: Carefully pour hot water into the roasting tin until it reaches halfway up the sides of the ramekins. This gentle water bath helps the custard cook evenly.
- Bake the custards: Bake for 35 to 40 minutes until the custard is just set with a slight wobble in the centre.
- Cool and chill: Remove the ramekins from the water bath and allow them to cool completely. Refrigerate for at least 3 hours or overnight.
- Create the caramel top: Sprinkle a thin, even layer of caster sugar over each custard. Use a kitchen blowtorch to melt and caramelise the sugar until golden and crisp.
- Serve: Allow the sugar topping to harden for a minute before serving so it forms the classic crackly crust.
Tips for the Best Crème Brûlée
Why did my custard turn grainy?
This usually happens if the custard cooks at too high a temperature. Always bake it gently in a water bath and avoid boiling the cream.
How do I get a perfectly smooth custard?
Strain the mixture through a sieve before baking. This removes bubbles and ensures a silky texture.
Can I make crème brûlée without a blowtorch?
Yes. Place the sugared custards under a very hot grill for a minute or two, watching carefully so the sugar caramelises without burning.
Why is my caramel topping soft?
The sugar layer may be too thick. Sprinkle a thin, even coating and caramelise it quickly for the best crisp shell.
Serving Suggestions
- Serve with fresh raspberries or strawberries
- Add shortbread biscuits on the side
- Pair with a light fruit compote
- Finish with a small sprig of mint for presentation
Storage
Room Temperature
Crème brûlée should not be stored at room temperature for long. Serve shortly after caramelising the sugar topping.
Refrigerator
The custards can be stored in the refrigerator for up to 2 days before caramelising the sugar. Cover the ramekins with cling film.
Freezing
Freezing is not recommended as it can affect the smooth custard texture once thawed.
Nutrition
- Calories: 380 kcal
- Carbohydrates: 24g
- Protein: 6g
- Fat: 30g
- Saturated Fat: 18g
- Sodium: 65mg
Nutrition values are approximate and may vary depending on ingredients used.
FAQs
Can I make crème brûlée in advance?
Yes, the custard can be prepared and chilled up to two days ahead. Caramelise the sugar topping just before serving for the best texture.
What ramekin size works best?
Ramekins holding about 150ml to 200ml are ideal. They allow the custard to cook evenly while creating the perfect custard to caramel ratio.
Can I flavour crème brûlée differently?
Yes, you can infuse the cream with orange zest, coffee, or even a little liqueur for a different flavour variation.
How do I know when the custard is set?
The custard should have a gentle wobble in the centre when you shake the ramekin. It will firm up further as it cools and chills.
James Martin Crème Brûlée
Course: DessertCuisine: FrenchDifficulty: Medium4
ramekins15
minutes40
minutes220
minutes380
kcal55
minutesA rich and silky vanilla custard topped with a crisp caramelised sugar crust. This elegant French dessert made popular by James Martin is simple to prepare yet perfect for dinner parties and special occasions.
Ingredients
600ml double cream
1 vanilla pod, split
6 large egg yolks
75g caster sugar
4 tbsp caster sugar (for topping)
Directions
- Preheat oven to 150°C (130°C fan). Place ramekins in a deep roasting tin.
- Heat double cream with the vanilla pod and seeds until hot but not boiling.
- Whisk egg yolks and caster sugar together until pale and smooth.
- Slowly pour the warm cream into the egg mixture while whisking continuously.
- Strain the custard through a sieve into a jug for a smooth finish.
- Divide between ramekins and add hot water to the roasting tin halfway up the sides.
- Bake for 35 to 40 minutes until just set with a slight wobble.
- Cool completely then refrigerate for at least 3 hours.
- Sprinkle caster sugar over each custard and caramelise with a blowtorch before serving.
Notes
- Always bake custards in a water bath to prevent curdling.
- For the best crackly top, sprinkle a thin even layer of sugar.
- The custards can be made a day ahead and caramelised just before serving.
