Hamdi Saidani This Mary Berry Crème Brûlée is a masterclass in elegant simplicity—the perfect dessert for a special finale that isn’t overly complicated. A combination of velvet-smooth vanilla custard and a glass-like layer of burnt sugar that shatters with a light tap, it is a timeless masterpiece of contrast. This recipe relies on the purity of its ingredients—rich cream, golden yolks, and fragrant vanilla—to create a silky indulgence that melts away the moment it hits your tongue.
Jump to RecipeMary Berry Crème Brûlée Recipe Ingredients
- 2½ cups (600ml) heavy cream (double cream)
- 1 tsp vanilla extract (or 1 vanilla pod, split)
- 6 large egg yolks
- ¼ cup (50g) caster sugar (plus extra for the topping)
How To Make Mary Berry Crème Brûlée Recipe
- Preheat and Prep: Preheat your oven to 150°C (300°F). Place six 150ml (5oz) ramekins into a deep roasting tin.
- Infuse the Cream: Pour the heavy cream into a saucepan. If using a vanilla pod, scrape the seeds into the cream and add the pod itself. Heat gently over medium heat until the cream is just beginning to reach a simmer, then remove from the heat. If using extract, stir it in now.
- Whisk the Yolks: In a large mixing bowl, whisk the egg yolks and caster sugar together until the mixture is pale and slightly thickened. Do not over-whisk; you want to avoid creating too many air bubbles.
- Combine Gently: Slowly pour the warm cream onto the egg mixture, whisking constantly but gently. Once combined, strain the custard through a fine-mesh sieve into a jug to ensure a perfectly smooth texture.
- The Water Bath: Divide the custard evenly among the ramekins. Carefully pour boiling water into the roasting tin until it reaches halfway up the sides of the ramekins. This “bain-marie” method ensures the custard cooks evenly without curdling.
- Bake: Bake for 30–35 minutes until the custard is set but still has a slight, jelly-like wobble in the very center.
- Chill: Remove the ramekins from the water bath and let them cool at room temperature. Once cool, refrigerate for at least 4 hours, or ideally overnight. The custard must be completely cold to support the sugar crust.
- The Caramelized Topping: Just before serving, sprinkle about a teaspoon of caster sugar over the top of each chilled custard. Use a kitchen blowtorch to melt and caramelize the sugar until it is a deep amber color. Alternatively, place the ramekins under a very hot grill (broiler) for 1-2 minutes, watching closely to prevent burning. Let the sugar harden for a few minutes before serving.
Recipe Tips
- Don’t Overcook: The most common mistake is baking until the custard is firm. It should have a noticeable wobble when you nudge the ramekin; it will continue to firm up as it chills.
- The Sieve is Essential: Straining the mixture removes any bits of cooked egg or vanilla pod fibers, which is the secret to that signature “Mary Berry” silky finish.
- Cold Custard, Hot Sugar: Ensure the ramekins are ice-cold from the fridge before torching. This creates the best temperature contrast—a warm, crisp shell over a cold, creamy center.
- Avoid Bubbles: If you see small bubbles on the surface of the custard before baking, quickly pass a blowtorch flame over the top or pop them with a toothpick for a pristine finish.
What To Serve With Mary Berry Crème Brûlée Recipe
This rich and creamy dessert is best paired with something light or slightly tart to cleanse the palate.
- Fresh shortbread fingers or almond tuiles for dipping
- A handful of fresh raspberries or tart blackberries
- A small glass of dessert wine, such as a Sauternes or Muscat
- A simple sprig of fresh mint for a pop of color
How To Store Mary Berry Crème Brûlée Recipe
- Refrigerate: You can make the custard base up to 2 days in advance. Store the un-torched ramekins covered with plastic wrap in the refrigerator.
- Torching Timing: Only add and caramelize the sugar right before you plan to eat. If you torch them and put them back in the fridge, the sugar will absorb moisture and turn into a soft syrup.
- Freeze: This recipe is not suitable for freezing, as the custard will lose its smooth consistency and the sugar crust will dissolve.
Mary Berry Crème Brûlée Nutrition Facts
- Calories: ~420 kcal
- Carbohydrates: 14g
- Protein: 5g
- Fat: 38g
- Fiber: 0g
- Sugar: 12g
FAQs
Can I use whole eggs instead of just yolks?
It is not recommended for this specific recipe. The yolks provide the necessary fat content and structure for a dense, silky custard. Using whole eggs would result in a lighter, more u0022egg-whiteu0022 texture similar to a flan.
What if I don’t have a blowtorch?
You can use your oven’s broiler (grill). Make sure the ramekins are as close to the heat source as possible and the oven is pre-heated to its highest setting. Watch them every second, as the sugar can go from gold to burnt in a heartbeat.
Can I use granulated sugar for the topping?
Yes, white granulated or caster sugar works best for the crust. Avoid brown sugar, as it has too much moisture and won’t create that hard, u0022shatterableu0022 shell.
Try More Recipes:
Mary Berry Crème Brûlée Recipe
Course: DessertCuisine: BritishDifficulty: Easy6
servings15
minutes35
minutes420
kcalA classic, foolproof French dessert featuring a rich vanilla bean custard and a perfectly caramelized sugar crust.
Ingredients
600ml heavy cream
6 large egg yolks
50g caster sugar
1 tsp vanilla extract
Extra sugar for glazing
Directions
- Heat cream and vanilla until just simmering.
- Whisk egg yolks and 50g sugar together in a bowl.
- Pour the hot cream over the eggs, whisking gently.
- Strain the mixture and pour into ramekins.
- Place ramekins in a tray filled halfway with boiling water.
- Bake at 150°C for 30–35 minutes until just set with a wobble.
- Chill for 4 hours, then torch with sugar before serving.
Notes
- Ensure the cream is hot but not boiling when you add it to the eggs to avoid scrambling them.
- If you use a vanilla pod, allow it to steep in the hot cream for 10 minutes before straining for a deeper flavor.
- For a festive twist, add a teaspoon of orange zest to the cream while heating.