Gordon Ramsay Crème Brûlée Recipe: Silky, Simple & Perfectly Torched

The Gordon Ramsay Crème Brûlée Recipe is the kind of dessert that turns “just dinner” into “an experience.” With its silky vanilla custard and glassy sugar topping you get to shatter with a spoon (hello, drama!), it’s easy to see why this French classic has become a worldwide favorite. What makes this gordon ramsay creme brulee recipe so special is how it delivers pure elegance with minimal fuss — you don’t need a pastry diploma or hours of prep. Just a few ingredients, a bit of patience, and a kitchen torch. Bonus: it chills while you binge your favorite show. Sound good? Let’s keep going.

What is Gordon Ramsay Crème Brûlée Recipe?

Gordon Ramsay Crème Brûlée is a baked French custard dessert, with a rich base made of heavy cream, egg yolks, and sugar, infused with vanilla. What sets it apart? That thin, glassy layer of caramelized sugar on top — torched just before serving. Ramsay’s version focuses on simplicity and precision, using quality ingredients and careful heat to avoid curdling the custard. The result? A delicate dessert that’s both creamy and crisp, indulgent yet refined. It’s served chilled with a crackly top that begs for that first spoon crack — and yes, it’s as satisfying as it sounds.

Reasons to Try Gordon Ramsay Crème Brûlée Recipe

Let’s be honest: some desserts just look like too much work. But this gordon ramsay creme brulee recipe? It’s surprisingly simple and totally doable. You don’t need fancy gadgets (though a torch is fun). Here’s why it’s worth trying:

• It’s a guaranteed crowd-pleaser. Even picky eaters melt for that custard.
• Prep takes just 15 minutes. The oven and fridge do the rest.
• You can make it ahead, so it’s stress-free entertaining.
• It feels luxurious but uses everyday ingredients.
• Cracking the sugar top is half the fun. Seriously.

Still doubting it? This pairs wonderfully with Gordon Ramsay’s tiramisu or blondies for a dessert spread that screams “I totally have my life together.”

Ingredients Needed to Make Gordon Ramsay Crème Brûlée Recipe

When it comes to the Gordon Ramsay Crème Brûlée Recipe, the magic lies in just a handful of high-quality ingredients. You’re not building a 10-tier cake here — this is classic, uncomplicated French comfort with a refined finish. Ramsay keeps it straightforward, but each component plays a big role in getting that dreamy texture and deep vanilla flavor. If you’ve ever made one of his silky desserts like this Gordon Ramsay panna cotta, you know he doesn’t mess around when it comes to balance and technique.

Here’s everything you’ll need to bring the gordon ramsay creme brulee recipe to life in your own kitchen:

• Heavy Whipping Cream – 480ml (about 2 cups):
  This is the soul of the custard. Full-fat heavy cream gives crème brûlée its lush, velvety mouthfeel. Don’t skimp here — low-fat won’t give you that same richness or consistency. Look for cream with around 36–40% fat content.
• Egg Yolks – 5 large:
  Only the yolks are used (save the whites for an omelet — or try Gordon’s perfect omelette if you hate waste). The yolks act as the thickening agent, creating a custard that’s creamy but never clumpy. Whisk them gently to avoid frothiness, which can mess with the texture.
• Granulated Sugar – 100g (plus extra for caramelizing):
  The sugar sweetens the custard just enough and also forms that signature crackly top. You’ll want fine granulated sugar — it dissolves smoothly in the yolk mixture. Set aside a few extra spoonfuls to sprinkle on top before torching.
• Fine Sea Salt – Just a pinch:
  It might seem optional, but this little detail brings out the depth of the vanilla and rounds out the sweetness. Think of it as your flavor insurance policy.
• Vanilla Extract or Vanilla Bean Paste – 5ml (about 1 tsp):
  Vanilla is non-negotiable in the gordon ramsay creme brulee recipe. If you can swing it, use real vanilla bean paste — those little black flecks not only taste divine, they make it look extra fancy. Pure extract works great too.

Optional but Helpful:

• Ramekins:
  These individual serving dishes help the custard cook evenly. Choose ceramic ramekins that are about 4–6 oz in size. They’re also perfect for other Ramsay desserts like his apple tarte tatin.
• Fine Mesh Sieve:
  Don’t skip this step — straining the mixture removes any cooked egg bits, giving you that flawless texture.
• Butane Kitchen Torch:
  Not strictly necessary, but let’s be real: torching the sugar is the fun part. It adds the dramatic, caramelized crunch that makes this dish unforgettable.
• Deep Baking Dish:
  You’ll use this to create a water bath. It helps cook the custard slowly and evenly without curdling. No drama, just gentle heat.

Instructions to Make Gordon Ramsay Crème Brûlée Recipe

Making the Gordon Ramsay Crème Brûlée Recipe might sound a bit fancy, but once you break it down step-by-step, it’s surprisingly doable — even on a weeknight when you’re juggling a million things (we see you, multitasking queens). This isn’t a high-stress baking project; it’s more like a relaxing kitchen meditation with a sweet reward at the end.

Follow these easy steps, and you’ll be cracking through that glassy sugar top like a total pro.

Step 1 – Preheat and Prep Your Gear

Start by preheating your oven to 150°C (300°F). This low, slow heat is crucial to baking the custard gently — you want silky, not scrambled.

Next, grab a deep baking dish and place 6 ramekins inside it. Make sure you have boiling water ready to create a water bath later. (No need to panic — it’s just a fancy term for a warm, cozy baking environment.)

Step 2 – Warm the Cream with Vanilla

In a medium saucepan, pour in the heavy cream (480ml) and add your vanilla extract or vanilla bean paste (5ml). Set the pan over medium heat and warm the cream until it’s steaming, but do not let it boil.
You’re looking for gentle movement — not bubbling lava.

Heating the cream helps infuse it with vanilla and makes it easier to blend with the egg yolks later. This technique is also used in other Gordon Ramsay desserts like his vanilla soufflé — simple but powerful.

Step 3 – Whisk the Egg Yolks and Sugar

In a large mixing bowl, whisk 5 egg yolks, 100g of sugar, and a pinch of fine sea salt.
Go easy here — whisk until smooth and pale yellow, but try not to overbeat. You don’t want too much foam, which can mess with the custard’s texture later on.

Step 4 – Temper the Cream Into the Eggs

Now comes the only part where you need to slow your roll just a bit: tempering.
Slowly pour the hot cream into the yolk mixture while whisking constantly. Do this gradually — if you rush it, you’ll cook the eggs (hello, sweet scrambled eggs — not what we want).

Tempering gently raises the temperature of the eggs so they blend smoothly with the cream without curdling. It’s the custard’s version of self-care.

Step 5 – Strain for That Silky-Smooth Finish

Once everything is combined, pour the mixture through a fine mesh sieve into a clean bowl.
This step catches any bits of cooked egg and ensures your final custard is perfectly smooth — no lumps, no regrets.

Step 6 – Fill and Bake in a Water Bath

Carefully pour the strained custard into your ramekins, filling them about ¾ full.

Next, place the baking dish (with ramekins) on your oven rack. Then, pour boiling water into the dish — around the ramekins — until it reaches halfway up the sides. This creates a gentle, even bake that keeps the texture silky and luxurious.

Bake for 30–35 minutes, or until the custards are set around the edges but still slightly wobbly in the center.

Step 7 – Cool, Chill, and Chill Some More

Once done, carefully remove the ramekins from the water bath (use tongs or a towel — it’s hot!) and let them cool to room temperature.

Then pop them in the fridge for at least 2 hours, or overnight if you’ve got time. This helps the custard firm up and develop that creamy, spoon-worthy texture.

Step 8 – The Famous Brûlée Moment

Right before serving, sprinkle a thin, even layer of granulated sugar (about 1 tsp) on top of each custard.

Now comes the fun part: torch the sugar with a kitchen torch until it melts and turns golden brown. You’re aiming for a crackly, glass-like crust — the signature finish of this gordon ramsay creme brulee recipe.

No torch? No problem. You can also use your oven’s broiler for a few minutes — just watch it like a hawk.

That’s it — your Gordon Ramsay Crème Brûlée Recipe is ready to steal the show. Need something savory to serve before this beauty? Try Gordon’s pan-fried salmon — it’s simple, light, and lets dessert be the diva.

What to Serve with Gordon Ramsay Crème Brûlée Recipe

The Gordon Ramsay Crème Brûlée Recipe may be the star of the show, but it plays well with others — especially if you’re planning a dinner menu that ends on a high (read: crackly caramel) note. Since this dessert is rich and creamy, it pairs beautifully with lighter, complementary textures and flavors.

Want to really impress? Serve this custard finale after a rustic main like Gordon’s shepherd’s pie or a delicate dish like his butternut squash risotto. The contrast of hearty followed by elegant is pure Ramsay logic — and pure comfort.

Need a little something on the side? Here are our favorite ideas:

• Fresh berries – The tartness cuts through the richness of the crème.
• Espresso or coffee – A classic pairing, especially with vanilla-based desserts.
• Shortbread cookies – Buttery, crumbly, and perfect for scooping up leftovers (because no one wastes good custard).
• Bubbly – Whether it’s sparkling wine or club soda with lemon, bubbles bring brightness.

No matter how you serve it, the gordon ramsay creme brulee recipe will absolutely hold its own.

Key Tips for Making Gordon Ramsay Crème Brûlée Recipe

If this is your first time attempting the Gordon Ramsay Crème Brûlée Recipe, don’t sweat it. This dessert might sound intimidating, but with a few tried-and-true tips, you’ll be cracking through sugar like a boss in no time. Whether you’re making it for a dinner party or a “just because” Tuesday night treat (we fully support this), these tips will help you nail it.

• Use room temperature egg yolks. Cold eggs can cause the hot cream to curdle too quickly during tempering. Let them sit out for a bit before starting.
• Heat the cream gently. No boiling, please! You want it steamy, not bubbling. This keeps the custard smooth and prevents weird textures.
• Don’t skip the straining step. Yes, it adds a minute to your process. But it’s what separates “meh” custard from melt-in-your-mouth custard.
• Bake in a proper water bath. This step isn’t optional in the gordon ramsay creme brulee recipe — it ensures even cooking and that creamy, no-crack finish.
• Use shallow ramekins. They give you more surface area for that glorious caramelized sugar layer (and let’s be real, that’s what we’re all here for).
• Torch just before serving. That crackly top is the main event, so don’t do it in advance or it’ll soften. Want to keep it crunchy? Torch and serve — no waiting.

Want to test your dessert skills even more? Try pairing this with Gordon’s chocolate tart recipe for the ultimate sweet tooth showdown.

Remember, the beauty of the gordon ramsay creme brulee recipe is that it’s forgiving, elegant, and surprisingly achievable — even if you’ve never made custard before.

Storage and Reheating Tips for Gordon Ramsay Crème Brûlée Recipe

So you went all out and made a full batch of the Gordon Ramsay Crème Brûlée Recipe, and somehow you didn’t devour all six ramekins in one night? Congrats on your willpower. The good news is, this dessert actually holds up beautifully — if you store it right.

Here’s how to keep your leftover brûlées in top form (no soggy sugar tops allowed):

• Refrigerate the custard base without the sugar topping.
  If you’re prepping in advance, just make the custard, chill it in ramekins, and skip the torching part. Cover each ramekin with plastic wrap and pop them in the fridge. They’ll stay fresh for up to 3 days.
• Don’t brûlée until right before serving.
  Once the sugar is torched, the clock starts ticking. That caramelized top will start to soften within a couple of hours. Want to keep that satisfying crack? Torch just before you serve.
• Reheating? Nope — serve chilled.
  The gordon ramsay creme brulee recipe is meant to be served cold, straight from the fridge. The contrast of cool custard with the hot, crunchy sugar is the whole point. Reheating will ruin the texture.
• Freezing? It’s possible but not ideal.
  While you can freeze the custard (before torching), the texture may change slightly. If you go this route, wrap ramekins tightly and freeze for up to a month. Thaw overnight in the fridge and brûlée just before serving.

Craving more cozy, fridge-friendly Gordon recipes? Check out his chicken pot pie — a perfect make-ahead comfort dish to pair with your chilled dessert.

Bottom line: the gordon ramsay creme brulee recipe is just as great the next day — if you can resist that torch long enough to save some.

Final Thoughts

If you’ve ever wanted to create a restaurant-worthy dessert without breaking a sweat (or your budget), the Gordon Ramsay Crème Brûlée Recipe is your golden ticket. It’s the kind of recipe that makes you feel fancy without actually being complicated. Just five main ingredients, some gentle stirring, and a dramatic torch moment at the end — and boom, you’ve got elegance in a ramekin.

What’s even better? This recipe works whether you’re hosting a dinner party or just trying to treat yourself after a long Monday. And once you try it, you’ll see why it’s a Ramsay classic — balanced, rich, and wildly satisfying.

Want to explore more Ramsay-approved sweets? His sticky toffee pudding is another must-try for fans of cozy, nostalgic desserts.

So go ahead and bookmark this one — the gordon ramsay creme brulee recipe deserves a permanent spot in your dessert rotation. It’s that good. And if you’re anything like us, one spoonful in and you’ll be wondering why you didn’t try it sooner.

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Gordon Ramsay Crème Brûlée Recipe

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This Gordon Ramsay crème brûlée recipe delivers everything a dessert should: rich, creamy vanilla custard with a crackly caramelized sugar top. Made with just five ingredients, it’s elegant enough for dinner parties and easy enough for cozy nights in.

• Author: RAMSAY
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Dessert
• Method: Baked custard
• Cuisine: French

Ingredients

Scale 1x2x3x

• 2 cups (480ml) heavy cream
• 5 large egg yolks
• ½ cup (100g) granulated sugar, plus more for brûlée topping
• A pinch of fine sea salt
• 1 teaspoon (5ml) vanilla extract or vanilla bean paste

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Instructions

• Preheat the Oven: Heat your oven to 300°F (150°C). Place 6 ramekins in a deep baking dish.
• Infuse the Cream: In a saucepan, combine cream and vanilla. Heat gently over medium until just steaming—don’t boil.
• Whisk the Yolks & Sugar: In a bowl, whisk together egg yolks, sugar, and salt until smooth and pale yellow.
• Temper the Eggs: Slowly pour the warm cream into the egg mixture, whisking continuously to avoid curdling.
• Strain & Fill: Pour the custard through a fine sieve into a pitcher, then divide evenly among the ramekins.
• Bake in a Water Bath: Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 30–35 minutes, until set on the edges but still slightly jiggly in the center.
• Cool and Chill: Remove ramekins and let them cool to room temperature. Refrigerate for at least 2 hours or overnight.
• Torch the Top: Before serving, sprinkle about 1 teaspoon of sugar on each custard. Use a kitchen torch to caramelize until golden and crisp.

Notes

• Temper Carefully: Slowly adding cream to yolks helps avoid curdling.
• Bake Low & Slow: Gentle heat creates the smoothest texture.
• Torch Just Before Serving: Keeps the sugar shell crisp.