Description
Classic French Crème Brûlée is a rich, creamy vanilla custard topped with a crisp, caramelized sugar crust. This elegant dessert is made by infusing heavy cream with vanilla, blending it with egg yolks and sugar, baking in a water bath for gentle cooking, and then chilled overnight to develop a silky texture. Ideal for special occasions or a sophisticated treat.
Ingredients
Scale
Custard
- 2 cups heavy cream (Australia: pure cream)
- 1 vanilla pod or 1 tsp vanilla bean paste
- 5 egg yolks
- 1/4 cup caster sugar (superfine sugar)
Topping
- 2 tsp caster sugar (superfine sugar) for caramelizing
Instructions
- Prepare vanilla: Split the vanilla pod lengthwise and scrape out the seeds using a small knife. Place both the seeds and the empty pod into a saucepan with the cream.
- Infuse cream: Simmer the cream mixture uncovered over low heat for 10 minutes. Remove from heat and cover to infuse for 1 hour. Remove the vanilla pod and skim off any skin formed on the surface. If using vanilla bean paste, skip the infusion step and let the cream cool to lukewarm.
- Preheat oven and arrange ramekins: Preheat oven to 130°C (265°F) or 120°C fan. Arrange four 150 ml (2/3 cup) ramekins in a deep baking pan, ensuring the sides are high enough to hold water halfway up the ramekins.
- Boil water: Boil water in a kettle to prepare for the water bath.
- Whisk egg yolks and sugar: In a bowl, whisk together the egg yolks and 1/4 cup caster sugar just until combined. Avoid over-whisking to prevent air bubbles in the custard.
- Add cream to eggs: Gradually pour the warm cream into the egg mixture, stirring gently to combine.
- Fill ramekins: Use a ladle to divide the custard mixture evenly among the ramekins.
- Water bath: Carefully pour the boiling water into the baking pan until it reaches halfway up the sides of the ramekins. Be cautious not to pour too much to avoid ramekins floating.
- Bake custards: Bake in the oven for 35 to 40 minutes, or until the custards are set but still slightly wobbly in the center when gently shaken.
- Cool and chill: Remove ramekins from the water bath. Allow them to cool to room temperature, then refrigerate for at least 6 hours or preferably overnight (up to 3 days) before serving.
Notes
- Use leftover egg whites in recipes like meringues or macarons to avoid waste.
- If using vanilla bean paste, infusion time can be skipped since the flavor is already concentrated.
- Do not over-whisk egg yolks to prevent bubbles, which can affect texture and appearance.
- Ensure water is halfway up the ramekins during baking for even, gentle cooking.
- Caramelize sugar on top just before serving using a kitchen torch or broiler for the signature crunchy topping.
