Do I need a kitchen torch for the Gordon Ramsay Crème Brûlée Recipe?

Not necessarily, but it definitely gives you that beautiful, evenly caramelized crust. No torch? Use your oven’s broiler — just place the ramekins close to the top heat and keep a close eye (we’re talking hawk mode). It won’t be as precise, but it’ll still crack — and that’s what counts.

Can I use milk instead of heavy cream?

For this gordon ramsay creme brulee recipe , full-fat heavy cream is key. Milk just won’t deliver the same rich, smooth custard. If you're looking to lighten it up, try using part cream and part whole milk — but know you’ll be compromising that signature silky texture Ramsay is known for.

How far in advance can I make this?

You can prepare the custard portion of the gordon ramsay creme brulee recipe up to 3 days ahead . Store it covered in the fridge, and just brûlée the sugar right before serving. It’s actually a great make-ahead dessert for stress-free entertaining.

Can I flavor the custard with something other than vanilla?

Absolutely! Try infusing the cream with orange zest, lavender, or even Earl Grey tea for a twist. Just make sure to strain the flavoring out before combining it with the egg yolks. The core of the gordon ramsay creme brulee recipe is flexible — but don’t stray too far, or it’s no longer crème brûlée!

How do I know when the custard is done baking?

The edges should be set, but the center should still jiggle slightly when you give the ramekin a gentle shake. If it’s firm all the way through, you’ve gone too far. Remember: it continues to set while it chills.

Can I use this recipe for a crowd?

Totally. Double or even triple the gordon ramsay creme brulee recipe and pour it into smaller ramekins or oven-safe cups. Just make sure they’re all submerged evenly in the water bath during baking, and you’re good to go.

Gordon Ramsay Crème Brûlée Recipe – 7 Easy Steps to a Sensational Dessert

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

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.

Find it online: https://cookingwithramsay.com/gordon-ramsay-creme-brulee-recipe/