Crème Brûlée (French Vanilla Custard) Recipe

If you’ve been dreaming of a dessert that’s creamy, silky, and crowned with that signature crackling caramelized sugar, you’re in the right place. This Crème Brûlée (French Vanilla Custard) Recipe is an absolute classic that feels both elegant and cozy, the kind of treat that turns any day into a celebration. With just a handful of simple ingredients, you can create a luscious custard infused with fragrant vanilla, finished with a crisp caramel top that invites a satisfying crack with every spoonful. Trust me, once you make this, it’ll become your go-to dessert for impressing friends or indulging yourself.

Ingredients You’ll Need

It’s amazing how just a few ingredients can come together to create something so luxurious. Each item in this Crème Brûlée (French Vanilla Custard) Recipe plays a crucial role, from the richness of the cream to the fragrant warmth of vanilla, and the balance of sweetness in the sugar. Together, they create a velvety custard that holds its shape and delights your senses.

• 2 cups pure cream (Australia) / heavy cream (US): Provides the rich, smooth base that makes the custard luxuriously creamy.
• 1 vanilla pod OR 1 tsp vanilla bean paste: Adds natural vanilla flavor with a wonderful aromatic depth; fresh pods deliver those tiny vanilla specks that look stunning.
• 5 egg yolks: Act as the thickening agent, giving the custard its silky texture while adding richness.
• 1/4 cup caster sugar (superfine sugar): Sweetens the custard perfectly without graininess.
• 2 tsp caster sugar (superfine sugar): Used on top to create the signature caramelized crust when torched.

How to Make Crème Brûlée (French Vanilla Custard) Recipe

Step 1: Preparing the Vanilla Infusion

Start by splitting the vanilla pod lengthwise and scraping out the precious seeds with a small knife. Place both the seeds and the empty pod into a saucepan with the cream. This step unlocks the natural, floral vanilla oils and ensures every spoonful of custard is infused with that heavenly aroma.

Step 2: Infusing the Cream

Simmer the cream and vanilla mixture gently over low heat for about 10 minutes. This slow warming allows the flavors to meld without boiling the cream. After simmering, cover and let it sit for an hour. This extra infusion time deepens the vanilla flavor. If you prefer to use vanilla bean paste, you can skip the simmering and just let the cream cool to lukewarm.

Step 3: Preheat and Prepare Ramekins

Set your oven to 130°C/265°F (120°C fan) for a low-and-slow bake that sets the custard beautifully. Arrange four ramekins in a deep baking dish. The depth of the dish is important because you’re going to create a water bath—this ensures the custard cooks evenly and gently without curdling.

Step 4: Boil Water for the Bath

Boil some water to pour around the ramekins later. This hot water bath is the secret weapon that helps the custard stay silky smooth and prevents cracking by regulating the oven temperature.

Step 5: Whisk Egg Yolks and Sugar

In a bowl, whisk together egg yolks and the 1/4 cup of caster sugar until just combined. Be gentle here—you don’t want to whisk so vigorously that you incorporate excess air, which can cause bubbles and uneven texture later.

Step 6: Combine Cream and Eggs

Slowly pour the infused cream into the egg mixture, stirring gently to blend. This tempering process is vital so the eggs don’t scramble. Once combined, carefully divide the custard mixture between the ramekins using a ladle.

Step 7: Water Bath Setup

Pour the boiling water into the baking dish around your ramekins until it reaches halfway up their sides. Make sure not to add too much water to avoid the ramekins floating around, which would disrupt even cooking.

Step 8: Baking the Custard

Bake for 35 to 40 minutes. The custard should be firm around the edges but still gently wobble in the center when you give the ramekin a little shake. This wobble means the custard is perfectly cooked—set yet creamy.

Step 9: Cooling and Chilling

Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least six hours or preferably overnight. This chilling period is where the custard thickens up and the flavors marry into that classic Crème Brûlée (French Vanilla Custard) Recipe consistency we all adore.

Step 10: The Final Touch (Caramelizing)

When ready to serve, sprinkle 2 teaspoons of caster sugar evenly over the custard surface of each ramekin. Using a kitchen torch, caramelize the sugar until melted and golden brown, creating that iconic crisp crust.

How to Serve Crème Brûlée (French Vanilla Custard) Recipe

Garnishes

A simple dusting of fresh berries like raspberries or blackberries brightens the rich custard with a bit of tartness. A sprig of fresh mint adds a pop of color and freshness. Or, for extra decadence, grate a small amount of dark chocolate over the caramelized top right before serving.

Side Dishes

Pairing your crème brûlée with light, refreshing sides works best because you want the custard to be the star. A crisp fruit salad, perhaps drizzled lightly with lemon juice and honey, complements the sweetness without overpowering the dish. A cup of strong espresso or dessert wine also elevates the experience.

Creative Ways to Present

For a special occasion, try serving your crème brûlée in decorative ramekins that match your table setting. You can also infuse the custard with different flavors like lavender or orange zest for a fun twist. Another idea is to caramelize the sugar just at the table for dramatic effect and added fun.

Make Ahead and Storage

Storing Leftovers

You can safely store leftover custard in the refrigerator, covered tightly with plastic wrap or a lid, for up to three days. Keep the caramelized sugar crust separate if possible, as it softens over time once refrigerated.

Freezing

Freezing crème brûlée is generally not recommended because the custard’s delicate texture can become grainy and watery upon thawing. The custard is best enjoyed fresh or well-chilled.

Reheating

If you prefer your crème brûlée at room temperature, let it sit out for 15 minutes before serving. Avoid microwaving as it can overcook the custard. Instead, if you want to soften the caramel top, you can briefly use a kitchen torch to re-melt the sugar crust.

FAQs

What can I use if I don’t have a vanilla pod?

You can substitute vanilla bean paste or pure vanilla extract. Bean paste is preferred as it has the tiny specks and intense flavor that mimics the pod. If using extract, add it after infusing or when mixing the cream with the eggs.

Can I use milk instead of cream?

It’s best to stick with cream for that rich, silky texture. Milk has a higher water content, which can cause a thinner custard and affect how it sets and tastes.

Why is the custard not setting?

If your custard is too runny, the oven temperature may be too low or the baking time was insufficient. Also, make sure you’ve whisked the eggs and cream properly and the water bath is set correctly to cook gently.

How do I get a perfect caramelized crust?

Use superfine sugar and a kitchen torch for best results. Sprinkle the sugar evenly and torch in small circular motions until it melts and just turns golden brown. Avoid burning for a bitter taste.

Can I prepare Crème Brûlée ahead of time?

Absolutely. Preparing the custard a day ahead and caramelizing the top just before serving is ideal. This way, you’ll have perfectly chilled custard and freshly cracked caramel every time.

Final Thoughts

Making this Crème Brûlée (French Vanilla Custard) Recipe is like crafting a little piece of culinary joy that brings smiles every time. It’s the perfect balance of creamy indulgence and crisp caramel delight. So, gather your ingredients, embrace the process, and share this beautiful classic dessert with your loved ones. You’ll not only impress but make unforgettable memories along the way!

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