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, fresh vanilla, egg yolks, and sugar, it is baked gently in a water bath to achieve a smooth, silky texture. Perfectly chilled and caramelized just before serving, this elegant dessert is a timeless favorite.
Ingredients
Scale
Custard
- 2 cups pure cream (Australia) or heavy cream (US)
- 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)
Instructions
- Prepare Vanilla: Split the vanilla pod lengthwise 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 cream and vanilla pod uncovered over low heat for 10 minutes. Remove from stove, cover with a lid, and let it infuse for 1 hour. (If using vanilla bean paste, skip the infusion and let the cream cool to lukewarm.) Remove the vanilla pod and skim off any skin formed on the surface.
- Preheat Oven and Setup: Preheat the oven to 130°C (265°F) or 120°C fan. Place four 2/3 cup (150 ml) ramekins in a deep baking pan that can hold water halfway up the ramekins’ sides.
- Boil Water: Boil a kettle of water to prepare for the water bath.
- Mix Egg Yolks and Sugar: Whisk the egg yolks and 1/4 cup caster sugar gently until just combined, avoiding incorporation of air bubbles.
- Add Cream: Gradually pour the infused cream into the yolk mixture and stir gently to combine. Use a ladle to divide the custard mixture evenly among the ramekins.
- Add Water Bath: Carefully pour the boiling water into the baking pan around the ramekins, filling it halfway up their sides. Ensure ramekins are stable and not floating.
- Bake Custard: Bake for 35 to 40 minutes until the custard is set but still slightly wobbly when the ramekin is gently shaken.
- Cool and Chill: Remove ramekins from the water bath. Allow to cool to room temperature, then refrigerate for at least 6 hours or preferably overnight (up to 3 days is acceptable).
- Caramelize Sugar: Before serving, sprinkle 2 tsp caster sugar evenly over each custard and caramelize the sugar with a kitchen torch or under a broiler until a crisp golden crust forms.
Notes
- Use leftover egg whites for meringues or other recipes to avoid waste.
- Vanilla bean paste can be used as a shortcut to infusing cream with vanilla flavor.
- Be careful not to whisk the eggs too vigorously to prevent bubbles in the custard.
- The water bath ensures gentle, even cooking, preventing curdling and cracking of the custard.
- Caramelize the sugar just before serving for the best texture contrast.
