French Creme Brulee
Experience the ultimate contrast of a silky, vanilla-infused custard hidden beneath a satisfyingly crisp, caramelized sugar crust.
Ingredients
- •2 cups (480ml) heavy cream
- •1 vanilla bean, split and scraped (or 1 tablespoon pure vanilla bean paste)
- •5 large egg yolks
- •1/2 cup (100g) granulated sugar, plus extra for the topping
- •Pinch of salt
Instructions
- 1
Preheat your oven to 325°F (165°C) and place four 6-ounce ramekins into a deep baking dish.
- 2
In a small saucepan, combine the heavy cream, vanilla bean seeds, and the pod. Heat over medium until it just begins to simmer, then remove from heat and let steep for 10 minutes.
- 3
In a medium bowl, whisk the egg yolks, 1/2 cup sugar, and salt until the mixture is pale and slightly thickened.
- 4
Slowly temper the warm cream into the egg mixture by adding a small amount at a time while whisking constantly to prevent the eggs from scrambling.
- 5
Strain the custard through a fine-mesh sieve into a pitcher to remove the vanilla pod and any bits of cooked egg, then divide evenly among the ramekins.
- 6
Pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins to create a water bath.
- 7
Bake for 30 to 35 minutes, or until the edges are set but the centers still have a slight jiggle.
- 8
Remove ramekins from the water bath, let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- 9
Just before serving, sprinkle a thin, even layer of granulated sugar over each custard and caramelize using a kitchen torch until golden brown and bubbling.
💡 Chef tips
- For the best texture, ensure you strain the custard to remove any air bubbles or bits of egg before baking.
- You can prepare the custards up to two days in advance; just wait to caramelize the sugar topping until immediately before serving.
- If you do not have a kitchen torch, you can place the sugared ramekins under a preheated oven broiler for 1-2 minutes, watching closely to prevent burning.
✅ How it should turn out
The finished dessert features a perfectly smooth, velvety custard with a deep vanilla aroma, topped with a glass-like, shattered-sugar crust that provides a delightful crunch.