Delia Smith Creme Brulee​ Recipe

This creamy Delia Smith Crème Brûlée is made with rich double cream, fresh egg yolks, golden caster sugar, cornflour, and sweet vanilla extract. The result is a silky smooth custard hidden beneath a satisfyingly crunchy layer of caramelized sugar. It is the perfect elegant dessert for a sophisticated dinner party or a romantic evening.

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Delia Smith Crème Brûlée Ingredients

• 570 ml double cream
• 6 large egg yolks
• 4 teaspoons cornflour (cornstarch)
• 2 tablespoons golden caster sugar
• 1 teaspoon pure vanilla extract

For the Brûlée Topping:

• 6 tablespoons granulated sugar

How To Make Delia Smith Crème Brûlée

1. Heat the cream: Pour the double cream into a saucepan over gentle heat. Warm it until it is just below the simmering point. Stir occasionally with a wooden spoon to prevent it from catching on the bottom.
2. Whisk the egg mixture: While the cream heats, place a cloth under a medium bowl to keep it steady. In the bowl, use a balloon whisk to mix the egg yolks, golden caster sugar, cornflour, and vanilla extract together until smooth.
3. Combine the ingredients: While whisking the egg mixture constantly with one hand, gradually pour the hot cream into the bowl. This prevents the eggs from scrambling.
4. Thicken the custard: Immediately pour the entire mixture back into the saucepan. Return the pan to gentle heat. Whisk continuously until the custard becomes thick and smooth. This will happen as soon as it reaches a simmer.
5. Chill the custard: Divide the thickened custard evenly among 6 ramekins. Allow them to cool slightly, then cover each dish with clingfilm (plastic wrap). Refrigerate them overnight to set completely.
6. Caramelize the top: When ready to serve, preheat your grill (broiler) to its highest setting. Remove the clingfilm and sprinkle 1 tablespoon of granulated sugar evenly over the top of each custard. Place the ramekins on a baking tray and grill for 4-5 minutes. The sugar should melt and turn a dark brown color. Let the caramel harden for a few minutes before serving.

Recipe Tips

• Fixing Grainy Custard: If you accidentally overheat the custard and it starts to look grainy or curdled, do not panic. Pour it immediately into a cold bowl or jug and whisk it vigorously. This usually brings it back to a smooth texture.
• Steadiness is Key: The recipe suggests putting a cloth under your bowl while whisking. This is a great safety tip because it stops the bowl from spinning while you are pouring hot cream with one hand and whisking with the other.
• The “Crunch” Factor: You must let the sugar topping cool down after grilling. If you eat it immediately, the sugar will still be liquid and hot. Letting it sit for a few minutes allows it to harden into that famous “crackable” shell.
• Cornflour Helper: Unlike some traditional baked custards, this recipe uses cornflour (cornstarch). This ingredient helps stabilize the eggs, making it much harder to “break” or curdle the sauce, which makes this recipe very beginner-friendly.

What To Serve Delia Smith Crème Brûlée

This rich dessert is a showstopper on its own, but it pairs lovely with something tart to cut through the creaminess. Serve it with fresh berries like raspberries, strawberries, or blackberries on the side. A crisp, buttery shortbread cookie is also a classic accompaniment for dipping. For drinks, a strong shot of espresso or a small glass of dessert wine creates a beautiful finish to the meal.

How To Store Delia Smith Crème Brûlée Leftovers

• Refrigerate: You can store the custard (without the burnt sugar topping) in the refrigerator for up to 3 days. It is best to caramelize the sugar just before serving, as the hard crust will turn into liquid if stored in the fridge for too long.
• Freeze: These custards freeze surprisingly well. Wrap the ramekins tightly and freeze for up to 1 month. You can eat them semi-frozen as an “iced” dessert, or thaw them in the fridge before adding the sugar topping.

Delia Smith Crème Brûlée Nutrition Facts

• Calories: 480 kcal
• Total Fat: 45g
• Saturated Fat: 27g
• Cholesterol: 250mg
• Sodium: 40mg
• Total Carbohydrate: 18g
• Dietary Fiber: 0g
• Sugars: 16g
• Protein: 4g

Frequently Asked Questions

• Can I use a kitchen blowtorch instead of the grill? Yes, absolutely. A kitchen blowtorch actually gives you more control than an oven grill. Simply sprinkle the sugar on top and move the flame back and forth until the sugar melts and turns amber.
• What is the difference between cornflour and cornstarch? In the UK (where Delia Smith is from), it is called cornflour. In the US, the exact same ingredient is called cornstarch. It is a fine white powder used for thickening sauces.
• Why do I need to chill it overnight? Since this custard is cooked on the stovetop rather than baked in the oven, it needs time to firm up in the fridge. If you serve it too soon, it will be more like a pudding cup than a set crème brûlée.

Try More Recipes:

• Delia Smith Coffee And Walnut Cake​ Recipe
• Delia Smith Christmas Pudding​ Recipe
• Delia Smith Chocolate Trifle​ Recipe