Crème brûlée recipes
The pursuit of a perfect crème brûlée is a life's work: the combination of slightly bitter, brittle toffee with smooth, vanilla custard is addictive. But we know what all good French restaurants know. Once you've cracked the recipe, the crème brûlée is a perfect make-ahead pudding that takes very little effort. And we suggest you start here.
Paul Merrett makes a traditional crème brûlée. Copy the picture and serve in small ramekins, or make in a large ovenproof dish.
Equipment and preparation: You'll need a shallow ovenproof dish (to make one large crème brûlée) or four brûlée dishes or large ramekins (for individual brulees). You'll also need a mini-blowtorch to caramelise the top.
More crème brûlée recipes
Storage
Store covered custard pots (without the sugar top) for up to three days in the fridge. Torch the sugar for the top shortly before serving.
Preparation
Make the custard base the day before serving, or at least 6 hours, so that it has time to cool and set.
