Gordon Ramsay’s Creme Brulee Recipe [+Tips & Tricks]

If you’re looking to impress with a dessert that blends elegance, rich flavors, and a touch of sophistication, Gordon Ramsay’s crème brûlée recipe is the perfect choice. With its creamy custard base and crispy caramelized top, it offers the ideal balance of textures and tastes-an unforgettable dessert experience that will elevate any meal.

What Is Gordon Ramsay’s Creme Brulee

Gordon Ramsay’s crème brûlée is a classic French dessert that is simple yet indulgent. It consists of a rich custard base made from egg yolks, cream, sugar, and vanilla, which is then topped with a layer of caramelized sugar.

What makes Ramsay’s version particularly special is his expert technique in achieving the perfect texture for the custard: smooth, creamy, and velvety. The contrast between the sweet, crisp top layer of sugar and the soft, luxurious custard beneath is a hallmark of this dessert, making it a true crowd-pleaser at any dinner party or special occasion.

Gordon Ramsay’s Creme Brulee Recipe

Ingredients Needed

To make Gordon Ramsay’s crème brûlée, you’ll need the following ingredients:

1. Egg Yolks – 5 large yolks. The yolks give the custard its rich, smooth texture and help thicken the mixture.
2. Heavy Cream – 500 ml (about 2 cups). This is the base of the custard, contributing to its luxurious mouthfeel.
3. Sugar – 100 grams (about ½ cup) for the custard base, and extra for caramelizing the top.
4. Vanilla Pod – 1 pod or 1 tsp of pure vanilla extract. The vanilla is key for adding depth and flavor to the custard.
5. Salt – A pinch to balance the sweetness and enhance the flavor.

Equipment Needed

Here’s what you’ll need to successfully make Gordon Ramsay’s crème brûlée:

1. Ramekins – 4-6 individual ramekins for portioning the custard.
2. Mixing Bowls – A medium-sized bowl to whisk together the egg yolks and sugar.
3. Saucepan – To heat the cream and infuse the vanilla flavor.
4. Whisk – For beating the egg yolks and sugar together.
5. Sieve – To strain the custard and ensure it’s smooth.
6. Baking Tray – For placing the ramekins in a water bath while baking.
7. Kitchen Torch – Or a broiler to caramelize the sugar on top of the custard.
8. Thermometer – Optional, but helpful for making sure your custard reaches the right consistency.

How To Make Gordon Ramsay’s Creme Brulee?

Here’s a step-by-step guide to making this decadent dessert:

1. Preheat the Oven: Start by preheating your oven to 160°C (325°F). You’ll need a baking tray to create a water bath for your ramekins.
2. Prepare the Cream: In a saucepan, combine the heavy cream and vanilla pod (if using), heating it gently over medium heat until it’s just below boiling. Be sure to stir occasionally to prevent it from scalding. If using vanilla extract, add it later with the egg yolks.
3. Whisk the Egg Yolks and Sugar: While the cream is heating, whisk the egg yolks and sugar together in a bowl until the mixture is pale and slightly thickened.
4. Temper the Eggs: Once the cream is hot, gradually pour a little bit of the cream into the egg yolk mixture to temper it. This step helps prevent the eggs from scrambling. Slowly add the rest of the cream, whisking continuously to combine.
5. Strain the Custard: To ensure a silky smooth texture, strain the custard through a fine sieve into another bowl or jug.
6. Prepare the Ramekins: Place your ramekins in the baking tray and carefully pour the custard mixture into each ramekin. Fill each about three-quarters full.
7. Bake in a Water Bath: Fill the baking tray with hot water until it reaches halfway up the sides of the ramekins. This helps to bake the custard gently and evenly. Bake in the oven for 45-50 minutes or until the custard is set but still slightly wobbly in the center.
8. Cool and Refrigerate: Let the ramekins cool to room temperature before transferring them to the refrigerator. Chill for at least 2 hours, or overnight, to allow the custard to firm up and develop its flavors.
9. Caramelize the Sugar: Just before serving, sprinkle an even layer of sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy golden layer. If you don’t have a torch, you can use a broiler in the oven for a few minutes, but keep a close eye to prevent burning.
10. Serve: Let the caramelized sugar cool for a minute or two before serving. The sugar will crack when you tap it with a spoon, revealing the smooth custard underneath.

Expert Tips

1. Don’t Overcook the Custard: The key to perfect crème brûlée is to bake it just until the custard is set but still jiggles slightly in the center. Overcooking it can cause the texture to be grainy.
2. Use Fresh Vanilla: Fresh vanilla pods elevate the flavor of this dessert. Scraping the seeds from the pod and infusing the cream with it will give the crème brûlée a rich, aromatic quality that vanilla extract can’t quite match.
3. Cool Completely Before Caramelizing: Always allow your custard to chill in the refrigerator for a few hours before caramelizing the sugar on top. This ensures that the texture remains perfectly creamy.
4. Use a Torch for the Best Caramelized Sugar: A kitchen torch gives you the most control over the sugar and results in a beautifully crisp, golden crust. If using a broiler, be careful not to burn the sugar.
5. Don’t Skip the Water Bath: The water bath (bain-marie) helps to regulate the temperature, ensuring the custard cooks gently and evenly. Without it, your custard may curdle or bake unevenly.

Gordon Ramsay’s crème brûlée is a show-stopping dessert that combines luxurious flavors and textures to create an unforgettable end to your meal. With a silky, smooth custard base and a satisfying crack of caramelized sugar, it’s sure to impress anyone lucky enough to enjoy it.

Whether you’re a beginner or an experienced cook, following these steps will help you create a perfect crème brûlée every time. Just remember to take your time, use high-quality ingredients, and don’t rush the cooling and caramelizing process for a truly spectacular dessert.

Easy Recipe Variations For Gordon Ramsay’s Crème Brûlée

Gordon Ramsay’s crème brûlée recipe is a classic, silky-smooth dessert, perfect for impressing guests or treating yourself to a luxurious homemade treat. While his version is flawless, you can experiment with different flavors and ingredients to make the dish uniquely yours. Here are a few fun and easy variations to elevate your crème brûlée experience:

1. Vanilla Bean Crème Brûlée

Vanilla is the classic flavor, and Ramsay’s recipe typically calls for vanilla extract. However, for a more intense, aromatic flavor, use fresh vanilla beans.

Split and scrape the seeds out of the pods, and infuse them into the cream as you heat it. This will create a deeper vanilla flavor and a more visually appealing result with those lovely black specks of vanilla throughout.

2. Citrus Crème Brûlée (Orange, Lemon, Or Lime)

If you’re craving a zestier twist, infuse your cream with citrus zest. Whether it’s orange, lemon, or lime, the vibrant citrus notes will cut through the richness of the custard.

After infusing the zest into the cream, strain it out before adding to your egg mixture. You can also complement the citrus flavor with a subtle hint of liqueur like Grand Marnier or limoncello.

3. Chocolate Crème Brûlée

For the chocolate lovers out there, this variation is a decadent treat. Simply melt high-quality chocolate (dark or milk) and stir it into the hot cream before combining it with the egg mixture.

The result is a smooth, velvety chocolate custard topped with that signature crisp caramelized sugar crust. You can use 70% dark chocolate for a more intense flavor or milk chocolate for a sweeter, creamier dessert.

4. Coffee Crème Brûlée

For a coffee-flavored twist, brew some strong coffee or espresso and mix it into the cream. The deep, rich coffee flavor will give your crème brûlée a sophisticated edge, perfect for a morning brunch or after-dinner coffee lovers. You can also consider adding a shot of Kahlúa for a bit of boozy flair.

5. Lavender Crème Brûlée

A fragrant and floral variation, lavender crème brûlée adds a calming, aromatic note to this classic dessert. Simply infuse the cream with dried lavender flowers as it heats.

Make sure to strain out the flowers before adding it to the egg mixture to avoid a bitter flavor. This variation pairs wonderfully with a drizzle of honey or a sprig of lavender for garnish.

6. Salted Caramel Crème Brûlée

A salted caramel version is perfect if you enjoy the balance of sweet and salty. Make a homemade caramel sauce by melting sugar until it turns golden, then add a pinch of sea salt to elevate the flavors. Once the caramel is cooled, stir it into the cream before heating, giving the crème brûlée a deeper, slightly savory richness.

These variations allow you to experiment with different flavor profiles and textures, making each crème brûlée experience a new adventure in culinary delight. Adjusting the basic recipe to match your taste preferences is a simple way to create personalized, elegant desserts with minimal effort.

Best Practices To Store Leftovers

Crème brûlée is best enjoyed fresh, but sometimes you might have leftovers that you want to store. Proper storage will help maintain its texture and flavor for later enjoyment. Here’s how you can store your crème brûlée:

1. Cool Completely Before Storing

Before storing leftover crème brûlée, let it cool completely at room temperature. Placing hot custard into the refrigerator too soon can cause condensation, which could affect the texture and ruin the crisp sugar topping.

2. Refrigerate In An Airtight Container

Once the crème brûlée has cooled, cover it with a plastic wrap or place it in an airtight container. This prevents it from absorbing any unpleasant odors in the fridge and helps retain its creamy texture. Crème brûlée can be stored in the fridge for up to 2-3 days.

3. Avoid Storing The Sugar Crust

The signature caramelized sugar crust is best when freshly torched or broiled. When storing leftovers, the sugar will lose its crispness over time and become soggy. To preserve the texture, you can store the crème brûlée without the sugar crust and caramelize it just before serving.

4. Freezing Crème Brûlée (Not Recommended)

While you can technically freeze crème brûlée, it’s not recommended due to the delicate nature of the custard. Freezing can alter the texture, making it grainy when thawed.

If you must freeze it, wrap each portion tightly in plastic wrap and foil, then store in a freezer-safe container. When you’re ready to eat it, let it thaw overnight in the fridge and caramelize the sugar just before serving.

By following these simple storage practices, you can prolong the life of your delicious dessert and enjoy it at a later time without sacrificing its flavor and texture.

What Goes Well With Crème Brûlée?

Crème brûlée is a rich, decadent dessert on its own, but pairing it with complementary flavors and textures can elevate the experience. Here are some suggestions for what goes well with crème brûlée:

1. Fresh Berries

The light acidity and natural sweetness of fresh berries make them a perfect contrast to the creamy, rich custard. Try serving your crème brûlée with raspberries, strawberries, or blueberries for a refreshing and vibrant touch. The berries add a pop of color, texture, and a burst of freshness that balances the dessert’s richness.

2. Coffee Or Espresso

Since crème brûlée is often enjoyed as a luxurious after-dinner treat, pairing it with a well-brewed coffee or espresso enhances the overall dining experience. The bitterness of the coffee pairs wonderfully with the sweet custard and caramelized sugar topping. An espresso or cappuccino is particularly delightful if you’re serving it after a meal.

3. Almonds Or Other Nuts

For added texture, consider serving crème brûlée with toasted almonds, pistachios, or hazelnuts. The crunchy nuts provide a pleasant contrast to the smoothness of the custard and add a nutty flavor that complements the sweetness of the dessert.

4. Shortbread Cookies

A buttery shortbread cookie provides a delicate crunch and a subtle sweetness that pairs well with the creamy, smooth texture of crème brûlée. You can serve it alongside your dessert as a dipping treat or crumble a bit on top for added flavor and texture.

5. Sweet Dessert Wine

Pairing crème brûlée with a glass of sweet dessert wine can be the perfect finish to a decadent meal. Opt for wines like Sauternes, Tokaji, or Muscat, which have a natural sweetness that harmonizes with the dessert’s richness. These wines have fruity, honeyed notes that complement the caramelized flavor of the crème brûlée.

Conclusion

Gordon Ramsay’s crème brûlée is a timeless dessert that can be easily customized to fit different tastes and preferences. By experimenting with variations like vanilla bean, citrus, chocolate, or coffee, you can make this iconic treat uniquely your own.

If you find yourself with leftovers, make sure to store them properly to maintain the delicate texture and flavor. Whether you enjoy it solo or paired with complementary sides, crème brûlée is a crowd-pleaser that’s bound to impress with its luxurious simplicity.

FAQs

What Ingredients Are Used In Gordon Ramsay’s Crème Brûlée Recipe?

Gordon Ramsay’s crème brûlée typically includes heavy cream, vanilla bean (or extract), egg yolks, granulated sugar, and caster sugar for the caramelized top. Some versions may include orange zest or liqueur for added flavor.

How Does Gordon Ramsay Infuse The Vanilla Flavor In His Crème Brûlée?

He often uses a vanilla pod split down the middle, adding both the seeds and pod to the cream while it’s heating. This method ensures a deep, aromatic vanilla flavor. The pod is removed before mixing with the eggs.

What Is The Baking Temperature And Time For Gordon Ramsay’s Crème Brûlée?

The custard is typically baked at 300°F (150°C) for about 30 to 40 minutes in a water bath until just set but still slightly wobbly in the center.

Why Is A Water Bath Used When Baking Crème Brûlée?

A water bath (bain-marie) ensures gentle and even cooking, preventing the custard from curdling or cracking by insulating it from direct oven heat.

How Long Should The Crème Brûlée Chill Before Serving?

After baking, it should be chilled in the refrigerator for at least 2 hours, preferably overnight, to fully set the custard and develop its creamy texture.

What Is The Best Sugar To Use For Caramelizing The Top?

Caster sugar or fine granulated sugar is ideal because it melts evenly and forms a crisp, thin caramelized layer when torched.

How Does Gordon Ramsay Achieve The Perfect Caramelized Topping?

He sprinkles a thin, even layer of sugar over the chilled custard and uses a kitchen blowtorch to melt and caramelize it until golden and crisp.

Can The Crème Brûlée Be Made Ahead Of Time?

Yes, the custards can be prepared and baked up to 2 days in advance. The caramelized sugar topping should be done just before serving to maintain its crunch.

What Texture Should The Finished Crème Brûlée Have?

The custard should be smooth and creamy, not runny or rubbery, with a delicate yet firm consistency beneath a crisp caramelized sugar crust.

Are There Any Flavor Variations Gordon Ramsay Suggests For Crème Brûlée?

Yes, he sometimes incorporates orange zest, espresso, or even liqueurs like Grand Marnier to add depth and variety to the classic vanilla flavor.