Gordon Ramsay Creme Brulee Recipe

The First Time I Screwed This Up…

So here’s the thing—
I thought crème brûlée was easy.
Cream, eggs, sugar. What could go wrong?

Turns out: a lot.

First time?
I dumped steaming hot cream straight into the eggs without thinking.
Boom — sweet scrambled eggs. Custard? Nowhere in sight.

I also didn’t strain the mix.
Baked it at the wrong temperature.
The top cracked before I even hit it with the torch.

It wasn’t until I actually respected how Gordon does it — slow heating, gentle whisking, straining, water bath — that it clicked.

Crème brûlée isn’t hard.
It’s just… strict.
Either you follow the rules, or you crash.

Why This Actually Works

This isn’t about fancy tricks.
It’s about control.

Gordon’s method wins because:

• You warm the cream — you don’t scorch it.
• You whisk slowly — you don’t rush and scramble.
• You strain the mix — so the custard stays silky.
• You bake in water — keeps heat even and gentle.
• You torch right before serving — not an hour earlier.

Where it falls apart fast:

• Pouring cream too fast = lumpy mess.
• Skipping the water bath = dry custard.
• Broiling the top too long = bitter burnt sugar.

Honestly?
It’s not hard once you slow your roll.

Ingredients You Actually Need

• 480ml heavy cream
• 5 large egg yolks
• 100g sugar (plus extra for topping)
• 1 pinch fine sea salt
• 5ml vanilla extract (or vanilla bean paste if you’re flexing)

How To Make Gordon Ramsay’s Crème Brûlée

1. Warm the oven.
150°C (300°F). Low and slow is the whole point here.

2. Heat the cream.
Cream + vanilla in a pan. Warm it just until you see steam — no bubbles, no boiling.

3. Mix the yolks and sugar.
Whisk yolks, sugar, and a pinch of salt until it’s smooth and pale.

4. Temper like your life depends on it.
Drizzle the hot cream into the egg mixture—slowly, whisking non-stop.
Don’t rush this. Scrambling your eggs here is game over.

5. Strain it.
Through a fine sieve.
Anything chunky stays behind. Only silky smooth gets to the ramekins.

6. Fill and water-bath.
Pour the custard into ramekins. Set them in a deep baking dish.
Pour hot water around them until halfway up their sides.

7. Bake.
30–35 minutes.
You want the custard to look set around the edges but still jiggle a little in the center.

8. Chill.
Out of the oven. Out of the water bath. Cool completely, then chill in the fridge at least 2 hours.

9. Torch time.
Sprinkle sugar on top.
Torch it slowly, moving in circles, until you get that golden, glassy crack.

Eat immediately. Preferably smugly.

What Gordon Would Tell You

• “Custard is about patience.”
  (If you’re rushing, you’re wrecking it.)
• “Real vanilla, or why even bother?”
  (Seriously, use the real stuff. It changes everything.)
• “You hear the crack before you taste the cream.”
  (That sound is part of the experience.)
• “Bake it low. Bake it slow. Always.”
  (No shortcuts. It’s non-negotiable.)

How I Blew It (And Fixed It)

• Blew it: Dumped cream too fast, scrambled the yolks.
  Fixed it: Temper gently, pour in a tiny stream while whisking.
• Blew it: Baked too hot, got rubbery custard.
  Fixed it: 150°C max. Water bath mandatory.
• Blew it: Burnt the sugar layer like a rookie.
  Fixed it: Keep the torch moving. Don’t hover in one spot.
• Blew it: Didn’t chill long enough.
  Fixed it: Minimum 2 hours. Overnight is even better.

Good Variations That Actually Work

• Espresso kick: Add 1 tbsp espresso powder into the cream.
• Citrus edge: Zest a lemon or orange into the cream.
• Boozy hit: Splash in a bit of Cointreau or brandy.

Don’t even try:
Weird flavors like mint. It tastes like toothpaste custard. Don’t ask how I know.

Game-Changer Pro Tips

• Strain no matter what. Even if you think you don’t need to.
• Use a kitchen torch, not the broiler. Broilers are savage.
• Chill it hard. Cold custard + hot crackled sugar = perfection.

Storage Moves

• Store: Covered, un-caramelized, in the fridge up to 3 days.
• Freeze: Nah. Don’t freeze. It ruins everything you worked for.

FAQ

Q: Can I make it ahead?
A: Yep. Chill it. Torch the sugar right before eating.

Q: No kitchen torch?
A: Use the broiler for about 30 seconds. Watch it like a hawk.

Q: Why is my custard grainy?
A: Too hot cream. Rushed pouring. Wrong baking temp.

Q: Can I make it dairy-free?
A: Honestly? It’s not crème brûlée anymore without cream.

Try More Recipes:

• Michigan French Toast Sandwich from Ramsay Around The World
• Gordon Ramsay Fish Soufflé Recipe
• Gordon Ramsay Flan Recipe