Mary Berry Clementine Crème Brûlée Recipe

I made this one last Christmas Eve, thinking it would be faffy and delicate and a bit of a risk. Honestly? It was dead simple—and it looked like I’d gone full patisserie chef. The hardest part was not eating the custards before brûlée-ing them. That crisp sugar top, the soft citrus custard underneath… magic.

The first time I made it, I didn’t strain the mixture and ended up with little bits of zest floating on top. Tasted great, but the texture wasn’t quite right. Now I always strain—makes it silky-smooth.

WHY THIS ONE WORKS SO WELL

Crème brûlée can seem intimidating, but this one’s actually very forgiving. The double cream + egg yolk base gives you a rich, velvety texture, and the clementine zest brings a bright lift that makes it feel festive without being heavy.

And brûlée-ing the top? So satisfying. Like cracking through sugar glass to get to orange-scented gold underneath.

INGREDIENTS + WHY THEY MATTER

Double Cream (570ml) – Rich and thick. The backbone of the custard.
Single Cream (285ml) – Lightens it slightly without losing silkiness.
Zest of 3 Clementines – Bright, citrusy lift. I always zest straight into the cream so I don’t lose the oils.
Egg Yolks (6) – Makes it lush and set just right.
Caster Sugar (50g + extra for topping) – Sweetens the custard and gives you that classic crackly lid.

MAKING IT YOURS (WITHOUT RUINING IT)

No clementines? Oranges work, but go for unwaxed and use just 2—they’re stronger.
Want to tone down the richness? You can swap the single cream for whole milk. Still sets fine.
No blowtorch? A hot grill works—just watch it like a hawk.
Make it boozy? A splash of Grand Marnier or Cointreau in the cream is lovely (about 1 tbsp).

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Custard curdled	Cream too hot when added	Let the cream cool a bit before whisking in
Lumps in the custard	Didn’t strain it	Always pass through a sieve before baking
Top didn’t caramelise	Too much sugar or grill too cool	Thin, even layer + a hot flame or grill
Custard overbaked	Oven too hot or baked too long	Low, gentle heat and pull when it’s just wobbly

HOW TO MAKE MARY BERRY’S CLEMENTINE CRÈME BRÛLÉE

1. Warm the Cream
Pour both creams into a saucepan and heat gently—just until warm, not boiling. You should be able to hold your hand over the steam without flinching. Take it off the heat.

2. Add the Zest
Zest the clementines straight into the warm cream. Give it a stir and set aside while you prep the eggs.

3. Make the Egg Mix
In a big bowl, whisk together the egg yolks and sugar until smooth but not foamy. You’re not making meringue—just combine them.

4. Mix the Cream and Eggs
Here’s the bit where you need to go slow. I pour just a splash of the warm cream into the egg yolks first—while whisking. This gets them used to the heat without turning them into scrambled eggs. Once that’s mixed in and looking smooth, I pour in the rest of the cream bit by bit, still whisking, but not frantically—just enough to keep it moving. You don’t want bubbles, just a silky mix.

5. Strain the Mixture
Set a fine sieve over a jug and strain the custard mixture to catch any bits of zest or egg. Makes all the difference in texture.

6. Bake in a Bain-Marie
I set the oven to 140°C fan, then line up the ramekins in a deep roasting tin—they should sit snugly, not touching. Once the custard’s poured in, I boil the kettle and carefully pour the hot water around the ramekins until it comes about halfway up the sides.
Go slow here—I usually pour the water in with the tin already on the oven rack so I’m not lugging a tray full of hot liquid across the kitchen. Bake for about 45 minutes. You want the custard set around the edges but still with a soft wobble in the middle. Like a good jelly—just the right amount of give.

7. Cool and Chill
Lift the ramekins out of the water and let them cool to room temp. Then cover and pop them in the fridge overnight—or at least 4 hours. They need that chill to set fully.

8. Brûlée Time
Just before serving, I take the custards out of the fridge and sprinkle over a thin layer of caster sugar—not too thick or it won’t crisp up properly. I give the ramekin a little shake to even it out.
Then comes the fun part. I use a blowtorch to melt the sugar—keep it moving in circles until it turns deep golden and bubbles a bit. If you don’t have a torch, the grill works fine too—just don’t walk away. It goes from perfect to burnt fast, and trust me, I’ve done it.

9. Serve
Let the tops cool for a minute or two to harden, then garnish with sugared zest if you’re feeling fancy. Crack into it with a spoon and serve straight away.

TIPS FROM MY KITCHEN

I zest the clementines straight over the cream to catch all the oils.
I strain the custard twice if I want it extra silky.
I keep a ramekin back just to test brûlée timing under the grill—less stress when serving guests.

STORAGE + SERVING

Keeps: 2 days in the fridge, uncovered once brûléed so the top stays crisp.
Don’t freeze: It messes up the texture.
Serve with: A crisp biscuit, or just as is—it doesn’t need much.

FREQUENTLY ASKED QUESTIONS

Q: Can I brûlée them ahead of time?
A: You can, but the sugar top will soften in the fridge. Best to torch them just before serving.

Q: Can I use milk instead of single cream?
A: Yes—whole milk works in place of single cream. It’ll be a bit lighter, but still sets well.

Q: My custards came out too firm—what went wrong?
A: They were likely overbaked. Pull them when there’s still a wobble in the centre—they firm up as they chill.

Q: What size ramekins should I use?
A: Ones that hold about 180–200ml are perfect. You’ll get around 6 portions from this recipe.

Try More Recipes:

• Mary Berry Iced Gingerbread With Crystallized Ginger
• Mary Berry Double Orange Cake Recipe
• Mary Berry Lemon Yoghurt Cake