Gordon Ramsay Crème Brûlée – Silky, Creamy & Perfectly Caramelized

Gordon Ramsay’s Crème Brûlée is a rich, creamy custard dessert, topped with a crispy, caramelized sugar crust. With simple ingredients like heavy cream, egg yolks, vanilla, and sugar, this classic French dessert is both elegant and surprisingly easy to make.

What is Gordon Ramsay Crème Brûlée?

Gordon Ramsay’s Crème Brûlée is a silky vanilla custard, gently baked and topped with a golden, crackly caramelized sugar layer. The balance of smooth custard and crisp sugar topping creates a luxurious dessert experience.

Popular Gordon Ramsay Recipes

• Gordon Ramsay Apple Pie
• Gordon Ramsay Pear Tarte Tatin
• Gordon Ramsay Rice Pudding
• Gordon Ramsay Banana Bread

Why You’ll Love Gordon Ramsay Crème Brûlée

• Velvety smooth texture – Perfectly creamy with a rich mouthfeel.
• Signature caramelized sugar topping – Crackly and crisp.
• Elegant yet simple to make – Only a few key ingredients.
• Versatile flavor base – This can be customized with citrus, chocolate, or coffee.
• Perfect for special occasions – A classic fine-dining dessert.

Ingredients Needed for Gordon Ramsay Crème Brûlée

• 2 cups heavy cream
• 5 egg yolks
• ½ cup granulated sugar (plus extra for topping)
• 1 tsp vanilla extract (or 1 vanilla bean, split and scraped)
• 1 pinch salt

Step-by-Step Instructions to Make Gordon Ramsay Crème Brûlée

Prepare the Custard:

1. Preheat oven to 325°F (160°C) – Set up a water bath by placing a large baking dish in the oven.
2. Heat the cream – In a saucepan, warm heavy cream and vanilla over medium heat until just simmering, then remove from heat.
3. Whisk egg yolks and sugar – In a bowl, whisk egg yolks, sugar, and salt until pale and slightly thick.

Combine and Bake:

4. Temper the eggs – Slowly pour the warm cream into the egg mixture, whisking continuously to prevent scrambling.
5. Strain for a smooth texture – Pass through a fine-mesh sieve to remove any lumps.
6. Pour into ramekins – Divide the mixture into 4-6 ramekins and place them in the baking dish.
7. Add hot water – Fill the baking dish with hot water until it reaches halfway up the ramekins.
8. Bake for 30-35 minutes – Until the custard is set but slightly jiggly in the center.

Caramelize the Sugar Topping:

9. Cool and refrigerate – Let the custards cool at room temperature, then chill for at least 2 hours (or overnight).
10. Sprinkle sugar on top – Add a thin layer of granulated sugar over each custard.
11. Torch the sugar – Use a kitchen torch to melt and caramelize the sugar until golden brown and crispy.

Serve and Enjoy:

12. Let the sugar set for 5 minutes – Then serve immediately for the best contrast between crisp topping and creamy custard.

Best Sides to Serve with Gordon Ramsay Crème Brûlée

• Fresh berries – Raspberries, strawberries, or blueberries add freshness.
• Espresso or coffee – Complements the richness.
• Dark chocolate shavings – Enhances the flavor.
• Whipped cream – Light and airy contrast.
• Shortbread cookies – A crispy side pairing.

Pro Tips for the Best Gordon Ramsay Crème Brûlée

• Don’t overheat the cream – Heat just until steaming to avoid curdling the eggs.
• Temper the eggs slowly – Prevents scrambled eggs in the custard.
• Use a water bath – Ensures even cooking and prevents cracking.
• Chill before caramelizing – A cold custard creates a better contrast with the hot sugar topping.
• Use superfine sugar for torching – Caramelizes more evenly than regular granulated sugar.

Creative Variations of Gordon Ramsay Crème Brûlée

• Make it citrusy – Add orange or lemon zest for brightness.
• Try a coffee version – Mix in espresso powder for a bold flavor.
• Infuse with spices – Add cinnamon or cardamom for warmth.
• Use coconut milk – A dairy-free alternative with tropical notes.
• Chocolate twist – Stir in melted dark chocolate for richness.

Storage and Reheating Tips for Gordon Ramsay Crème Brûlée

• Store in the fridge – Cover and refrigerate for up to 3 days before torching the sugar.
• Do not freeze – Freezing affects the custard’s texture.
• Torch just before serving – Caramelized sugar should be fresh for the best crispness.

FAQs

Why is my crème brûlée not setting?

If crème brûlée is too runny, it may be undercooked. Bake until the custard is just set but slightly jiggly in the center. Also, ensure the oven temperature is correct and use a water bath to cook it evenly.

Can I make crème brûlée without a torch?

Yes, you can caramelize the sugar under a broiler. Place the ramekins close to the heat source and watch carefully, as the sugar can burn quickly.

How do I get a smooth crème brûlée texture?

To achieve a silky texture, strain the custard mixture through a fine sieve before pouring it into ramekins. Also, bake in a water bath to prevent curdling.

How long should crème brûlée chill before serving?

For the best texture, chill for at least 2 hours, but overnight is ideal. This allows the custard to firm up and develop a richer flavor.

Final Thoughts

Gordon Ramsay’s Crème Brûlée is a silky, elegant, and irresistible dessert, perfect for special occasions or a gourmet treat at home. With its rich vanilla custard and crisp caramelized topping, this classic French dessert is both luxurious and easy to master. Try it today and impress your guests with this fine-dining favorite!

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