Description
Classic French Crème Brûlée is a rich and creamy vanilla custard topped with a crisp caramelized sugar crust. This indulgent dessert combines smooth, velvety custard infused with real vanilla and finished with a signature burnt sugar topping, achieved using a torch or broiler method. Perfectly set with a soft wobble and chilled to develop its luxurious texture, it’s a timeless treat for special occasions or elegant dinners.
Ingredients
Custard
- 2 cups pure cream (Aus) / heavy cream (US)
- 1 vanilla pod OR 1 tsp vanilla bean paste
- 5 egg yolks
- 1/4 cup caster sugar (superfine sugar)
Toffee Topping
- 2 tsp caster sugar (superfine sugar) divided (1/2 tsp per serving)
Instructions
- Vanilla Preparation: Split the vanilla pod down the middle and scrape out the seeds with a small knife. Place both the seeds and the empty pod into a saucepan with the cream.
- Infuse Cream: Simmer the vanilla cream uncovered over low heat for 10 minutes. Remove from heat, cover with a lid, and allow it to 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 top.
- Preheat Oven and Prepare Ramekins: Preheat the oven to 130°C (265°F) or 120°C fan. Place four ⅔ cup (150 ml) ramekins into a baking pan with sides high enough to hold water halfway up the ramekins.
- Boil Water: Boil water in a kettle for the water bath.
- Whisk Egg Yolks and Sugar: Whisk together the egg yolks and 1/4 cup caster sugar just until combined, taking care not to whisk too much to avoid bubbles.
- Combine Cream and Eggs: Gradually pour the infused cream into the egg yolk mixture, stirring gently to combine. Ladle the custard mixture evenly into the ramekins.
- Water Bath: Pour boiling water into the baking pan so it reaches halfway up the sides of the ramekins. Be careful not to overflow to avoid ramekins floating.
- Bake Custard: Bake in the preheated oven for 35 to 40 minutes until the custard is mostly set but still slightly wobbly when the ramekin is gently shaken.
- Chill: Remove ramekins from the water bath and allow to cool to room temperature. Refrigerate for at least 6 hours, preferably overnight, but up to 3 days is acceptable.
- Prepare Toffee Topping: Before serving, sprinkle approximately 1/2 tsp caster sugar evenly over the surface of the custard in each ramekin.
- Caramelize Sugar with Blow Torch: Use a culinary blow torch to melt and caramelize the sugar until golden and crispy. Serve immediately for best texture.
- Alternative Caramelization with Grill: Alternatively, after chilling overnight, preheat a grill or broiler to high. Place the ramekins under the grill for about 1 minute until sugar is melted and caramelized. Then refrigerate again for at least 20 minutes before serving to reset the custard and harden the sugar topping.
- Final Texture: The custard should have the texture of a very thick yogurt, holding a slight wobble and melting in your mouth with every bite, not as firm as a sliceable dessert or jelly.
Notes
- If you only have leftover egg whites, use them for meringues or other recipes.
- Infusing the cream with vanilla pod seeds is preferable for the best flavor but vanilla bean paste saves time.
- Do not over-whisk the egg yolks and sugar to avoid air bubbles that can ruin the custard texture.
- Water bath ensures gentle, even cooking to prevent curdling or cracking of the custard.
- Chilling the custard overnight allows flavors to develop and the texture to set perfectly.
- Use superfine sugar for the smoothest caramelized top.
- A culinary blow torch provides the best control and texture for the caramelized sugar topping.
- The broiler method requires brief chilling after caramelization to set the toffee layer without warming the custard excessively.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
