Gordon Ramsay Creme Brulee Recipe

Gordon Ramsay’s Creme Brulee is a tasty dessert that only requires 5 ingredients! Enjoy the pleasure of a smooth vanilla custard under a flawlessly caramelized sugar covering in just 40 minutes.

💗 Why You’ll Love This Creme Brulee Recipe:

• Creamy Indulgence: Luxuriously smooth custard with heavy cream and egg yolks.
• Perfect Sweetness: Balanced sugar ratio for just-right sweetness.
• Vanilla Fragrance: Infused with vanilla extract or paste for a delightful flavor.
• Easy Execution: Foolproof steps for a smooth custard without scrambling.
• Crackling Finish: The caramelized sugar top adds a satisfying crunch to the velvety texture.

❓ What Is Gordon Ramsay’s Creme Brulee Recipe?

Gordon Ramsay’s Crème Brûlée is a luxurious dessert with a basic custard base of heavy whipping cream, egg yolks, sugar, and vanilla. It’s baked, chilled, then finished with caramelized sugar for a crunchy and sugary bite.

🥚 Gordon Ramsay Creme Brulee Ingredients

• 2 cups heavy whipping cream
• 5 large egg yolks
• 1/2 cup sugar, plus extra for caramelizing
• 1 pinch fine sea salt
• 1 teaspoon vanilla extract, or vanilla bean paste

🍮 How To Make Gordon Ramsay Creme Brulee

1. Turn the oven temperature up to 300 degrees Fahrenheit.
2. Add heavy cream and vanilla to a medium saucepan and boil over medium heat, stirring often, until it begins to steam and is almost at a simmer.
3. Combine 5 egg yolks, 1/2 cup sugar, and a pinch of salt in a medium bowl and whisk until smooth.
4. While continuously whisking, add the hot cream. Take your time to prevent your eggs from being scrambled.
5. Put the mixture of the bowl into a fine-mesh sieve and then into a big measuring cup with a pouring spout.
6. Toss out anything that is left in the strainer. Fill six 4-ounce ramekins and arrange them in a 9-by-13-inch baking dish.
7. Boil some water and use it to fill the baking dish up to where the cups will sit.
8. Bake for 30-35 minutes at 300 degrees Fahrenheit, or until the centers are almost set but still have a little jiggle.
9. Refrigerate the crème brulee for at least 2 hours, and up to 3 days, after removing the ramekins from the water bath and cooling on a wire rack.
10. Before serving, sprinkle 1 1/2 to 2 teaspoons of sugar over each custard and swirl to distribute.
11. Move the torch around in a circular pattern to caramelize the top and achieve a deep amber color.

💭 Recipe Tips

• Slowly Combine: Gradually mix hot cream into eggs to prevent scrambling.
• Strain for Smoothness: Use a sieve for a lump-free custard.
• Precise Water Bath: Ensure even baking by filling with hot water to custard level.
• Thorough Chill: Refrigerate for 2+ hours post-bake for optimal texture and flavor.
• Circular Torch Motion: Caramelize sugar evenly with a circular torch movement for a perfect finish.

🥮 What Goes Well With Creme Brulee?

Creme brûlée combines well with a variety of sweets such as sour cream brownies, cake flour pancakes, candied pecans, Greek yogurt, tapioca pudding, apple muffins, lemon cheesecake, and fresh salad.

🎚 How To Store Leftover Creme Brulee?

• In The Fridge: Leftover creme brulee can be refrigerated for up to 3 days if the individual servings are wrapped in plastic or kept in a tightly sealed container.
• In The Freezer: Freeze leftover creme brulee for up to a month in freezer containers. Let thaw in the fridge before serving.

🥵 How To Reheat Creme Brulee?

• Oven: Turn on the oven to a low setting of 350 degrees F then arrange creme brulee ramekins in an oven tray and heat for 20 minutes, or until warm.
• Microwave: Set creme brulee in a microwave-safe container and heat in 20-30 second increments.
• Air Fryer: Bring the air fryer temperature to about 350 degrees F then assemble creme brulee ramekins into the air fryer basket and heat for 5 minutes.

FAQs

Gordon Ramsay Creme Brulee Recipe

Erin Table for Seven

Gordon Ramsay’s Creme Brulee is a tasty dessert that only requires 5 ingredients! Enjoy the pleasure of a smooth vanilla custard under a flawlessly caramelized sugar covering in just 40 minutes.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine British

Servings 6

Calories 384 kcal

Ingredients

  

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• 2 cups heavy whipping cream
• 5 large egg yolks
• ½ cup sugar plus extra for caramelizing
• 1 pinch fine sea salt
• 1 teaspoon vanilla extract or vanilla bean paste

Instructions

 

• Turn the oven temperature up to 300 degrees Fahrenheit.
• Add heavy cream and vanilla to a medium saucepan and boil over medium heat, stirring often, until it begins to steam and is almost at a simmer.
• Combine 5 egg yolks, 1/2 cup sugar, and a pinch of salt in a medium bowl and whisk until smooth.
• While continuously whisking, add the hot cream. Take your time to prevent your eggs from being scrambled.
• Put the mixture of the bowl into a fine-mesh sieve and then into a big measuring cup with a pouring spout.
• Toss out anything that is left in the strainer. Fill six 4-ounce ramekins and arrange them in a 9-by-13-inch baking dish.
• Boil some water and use it to fill the baking dish up to where the cups will sit.
• Bake for 30-35 minutes at 300 degrees Fahrenheit, or until the centers are almost set but still have a little jiggle.
• Refrigerate the crème brulee for at least 2 hours, and up to 3 days, after removing the ramekins from the water bath and cooling on a wire rack.
• Before serving, sprinkle 1 1/2 to 2 teaspoons of sugar over each custard and swirl to distribute.
• Move the torch around in a circular pattern to caramelize the top and achieve a deep amber color.

Notes

• Slowly Combine: Gradually mix hot cream into eggs to prevent scrambling.
• Strain for Smoothness: Use a sieve for a lump-free custard.
• Precise Water Bath: Ensure even baking by filling with hot water to custard level.
• Thorough Chill: Refrigerate for 2+ hours post-bake for optimal texture and flavor.
• Circular Torch Motion: Caramelize sugar evenly with a circular torch movement for a perfect finish.

Nutrition

Calories: 384kcalCarbohydrates: 19gProtein: 5gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 252mgSodium: 35mgPotassium: 93mgSugar: 19gVitamin A: 1383IUVitamin C: 0.5mgCalcium: 72mgIron: 0.5mg

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