Description
This classic French Crème Brûlée recipe features a rich and creamy vanilla custard base topped with a crisp caramelized sugar crust. Made with pure cream and infused with real vanilla, it is baked in a water bath for a silky smooth texture. Perfect for an elegant dessert, this recipe yields four individual servings.
Ingredients
Scale
Custard
- 2 cups pure cream (Australian) or heavy cream (US)
- 1 vanilla pod or 1 teaspoon vanilla bean paste
- 5 egg yolks
- 1/4 cup caster sugar (superfine sugar)
Topping
- 2 teaspoons caster sugar (superfine sugar) for caramelizing
Instructions
- Prepare Vanilla Cream: Split the vanilla pod down the middle and scrape out the seeds using a small knife. Place both the seeds and the pod into a saucepan with the cream.
- Infuse Cream: Simmer the mixture uncovered over low heat for 10 minutes, then remove from stove. Cover and let it infuse for 1 hour. If using vanilla bean paste, skip the infusion but allow the cream to cool to lukewarm. Remove the vanilla pod and skim off any skin formed on the surface.
- Preheat Oven and Prep Ramekins: Preheat oven to 130°C (265°F) or 120°C fan. Place four 2/3 cup (150 ml) ramekins in a baking pan with high sides that can hold water halfway up the ramekins.
- Boil Water: Boil a kettle of water to prepare for the water bath.
- Whisk Yolks and Sugar: In a bowl, whisk the egg yolks and 1/4 cup caster sugar until just combined. Avoid over-whisking to prevent bubbles.
- Combine Cream and Yolks: Gradually pour the infused cream into the egg mixture, stirring gently to combine. Ladle the custard mixture evenly into the ramekins.
- Add Water Bath: Pour the boiling water into the baking pan so it comes halfway up the sides of the ramekins, taking care to prevent them from floating.
- Bake Custards: Bake for 35 to 40 minutes until custards are set but still slightly wobbly when gently shaken.
- Cool and Chill: Remove ramekins from the water bath and allow them to cool to room temperature. Refrigerate for at least 6 hours or overnight to fully set.
- Caramelize Sugar: Before serving, sprinkle the 2 teaspoons of caster sugar evenly across the top of each custard. Use a kitchen torch or broiler to caramelize the sugar until golden and crisp. Serve immediately.
Notes
- If you prefer, you can substitute the vanilla pod with vanilla bean paste for quicker preparation.
- Leftover egg whites can be saved for other recipes such as meringues or macarons.
- Ensure the water bath water level is halfway up the ramekins to avoid uneven cooking.
- Do not over-whisk the egg yolks to prevent bubbles that affect the smooth texture.
- The caramelized sugar crust should be formed just before serving to maintain its crispness.