Mary Berry Crème Brûlée Recipe

This creamy Mary Berry crème brûlée is an easy dessert that feels fancy but uses simple ingredients. It has a soft vanilla custard base with a crispy sugar top that cracks when you tap it with a spoon. Perfect for date nights, dinner parties, or just treating yourself.

Ingredients Needed:

• 3 large egg yolks
• ¼ cup white sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons white sugar
• 1 tablespoon brown sugar

How To Make Crème Brûlée Recipe?

1. Preheat the oven: set the oven to 150°C and move the rack to the lowest position.
2. Whisk the base: in a heatproof bowl, whisk the egg yolks, ¼ cup white sugar, and vanilla until smooth.
3. Heat the cream: warm the cream in a saucepan over medium-low heat until it just starts to simmer.
4. Mix slowly: pour the hot cream into the egg mixture a little at a time, whisking constantly so the eggs don’t scramble.
5. To thicken the custard, place the bowl over a saucepan with simmering water (double boiler style). Stir gently with a wooden spoon until it thickens and coats the back of the spoon.
6. Bake the custard: pour into ramekins or a baking dish, set them on a tray, and bake for 20–30 minutes until just set but still a little jiggly in the center.
7. Cool and chill: let cool at room temperature, then chill in the fridge for at least 2 hours.
8. Add the topping: mix 2 tablespoons white sugar with 1 tablespoon brown sugar. Sprinkle on top of the chilled custards.
9. Broil to caramelize: broil for 2–3 minutes until the sugar melts and turns golden brown.
10. Chill again: place back in the fridge for 15 minutes to set the crispy sugar top.

Recipe Tips:

• Warm the cream gently: don’t let it boil. Just heat it until you see small bubbles around the edge. Boiling can ruin the texture.
• Add hot cream slowly: pour a little at a time into the egg mix while whisking non-stop. This keeps the eggs from cooking or curdling.
• Use a wooden spoon to check thickness: when the custard coats the back of the spoon and leaves a line when you swipe your finger, it’s ready.
• Don’t overbake the custard: it should look set on the edges but still a bit wobbly in the center. It firms up more as it cools.
• Chill before adding sugar topping: make sure the custard is fully cold before you add sugar and broil it, or the topping won’t get crispy.

How To Store Leftovers?

Let the crème brûlée cool at room temperature first. once cooled, cover the ramekins with plastic wrap and place them in the fridge. you can keep them chilled for up to 3 days. don’t add the sugar topping until just before serving.

Nutrition Facts:

• Calories: 290 kcal
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 210mg
• Sodium: 30mg
• Potassium: 60mg
• Total Carbohydrate: 20g
• Dietary Fiber: 0g
• Sugars: 18g
• Protein: 3g

Try More Mary Berry Recipes:

• Mary Berry Leftover Turkey Pie Recipe
• Mary Berry Turkey and Ham Pie Recipe

Mary Berry Crème Brûlée Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

290

kcal

This creamy Mary Berry crème brûlée is an easy dessert that feels fancy but uses simple ingredients. It has a soft vanilla custard base with a crispy sugar top that cracks when you tap it with a spoon. Perfect for date nights, dinner parties, or just treating yourself.

Ingredients

• 3 large egg yolks

• ¼ cup white sugar

• 1 teaspoon vanilla extract

• 1 cup heavy cream

• 2 tablespoons white sugar

• 1 tablespoon brown sugar

Directions

• Preheat the oven: set the oven to 150°C and move the rack to the lowest position.
• Whisk the base: in a heatproof bowl, whisk the egg yolks, ¼ cup white sugar, and vanilla until smooth.
• Heat the cream: warm the cream in a saucepan over medium-low heat until it just starts to simmer.
• Mix slowly: pour the hot cream into the egg mixture a little at a time, whisking constantly so the eggs don’t scramble.
• To thicken the custard, place the bowl over a saucepan with simmering water (double boiler style). Stir gently with a wooden spoon until it thickens and coats the back of the spoon.
• Bake the custard: pour into ramekins or a baking dish, set them on a tray, and bake for 20–30 minutes until just set but still a little jiggly in the center.
• Cool and chill: let cool at room temperature, then chill in the fridge for at least 2 hours.
• Add the topping: mix 2 tablespoons white sugar with 1 tablespoon brown sugar. Sprinkle on top of the chilled custards.
• Broil to caramelize: broil for 2–3 minutes until the sugar melts and turns golden brown.
• Chill again: place back in the fridge for 15 minutes to set the crispy sugar top.

Notes

• Warm the cream gently: don’t let it boil. Just heat it until you see small bubbles around the edge. Boiling can ruin the texture.
• Add hot cream slowly: pour a little at a time into the egg mix while whisking non-stop. This keeps the eggs from cooking or curdling.
• Use a wooden spoon to check thickness: when the custard coats the back of the spoon and leaves a line when you swipe your finger, it’s ready.
• Don’t overbake the custard: it should look set on the edges but still a bit wobbly in the center. It firms up more as it cools.
• Chill before adding sugar topping: make sure the custard is fully cold before you add sugar and broil it, or the topping won’t get crispy.