Description
Classic French Crème Brûlée is a rich and creamy vanilla custard dessert topped with a crisp caramelized sugar crust. Made with pure cream, egg yolks, and infused with real vanilla, this creamy custard is gently baked in a water bath for the perfect smooth texture. The dessert is finished with a golden toffee topping, achieved by either a blow torch or broiler, creating a delightful contrast between the silky custard and crunchy caramelized sugar.
Ingredients
Scale
Custard Ingredients
- 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)
Toffee Topping
- 2 tsp caster sugar (superfine sugar) for caramelizing
Instructions
- Prepare Vanilla Bean: Split the vanilla pod lengthwise and scrape out the seeds with a small knife. Place both the seeds and scraped pod into a saucepan with the cream.
- Infuse Cream: Simmer the cream and vanilla pod uncovered over low heat for 10 minutes. Remove from heat, cover, and let it infuse for 1 hour. If using vanilla bean paste instead, skip the infusion step and allow the cream to cool to lukewarm. Remove the vanilla pod and skim off any skin formed on top.
- Preheat Oven and Prepare Baking Setup: Preheat the oven to 130°C/265°F (120°C fan). Arrange four 2/3 cup (150 ml) ramekins in a baking pan with sides high enough to hold water up to halfway on the ramekins.
- Boil Water: Boil water in a kettle to be used for the water bath.
- Mix Egg Yolks and Sugar: Whisk together the egg yolks and 1/4 cup caster sugar until just combined, avoiding whisking too much to prevent bubbles.
- Combine Cream and Eggs: Gently stir the infused cream into the egg yolk mixture.
- Fill Ramekins: Divide the custard mixture evenly among the ramekins using a soup ladle.
- Add Water Bath: Carefully pour the boiling water into the baking pan until it reaches halfway up the sides of the ramekins, ensuring ramekins do not float.
- Bake Custard: Bake in the oven for 35 to 40 minutes, or until the custard is set but still slightly wobbly when the ramekin is gently shaken.
- Cool and Chill: Remove ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 6 hours, preferably overnight, but up to 3 days is fine.
- Prepare Toffee Topping – Blow Torch Method: Sprinkle 1/2 teaspoon caster sugar evenly over each custard surface and caramelize with a blow torch until golden and crisp. Serve immediately.
- Prepare Toffee Topping – Grill/Broiler Method: After chilling overnight, preheat the grill to high. Place the custards under the grill for about 1 minute until the sugar melts and caramelizes. Refrigerate again for 20 minutes to 1 hour before serving to reset the custard beneath the toffee crust.
- Enjoy: The custard should have a thick, creamy texture similar to very thick yogurt, with a delicate wobble and melt-in-the-mouth quality, complemented by the hard caramelized sugar topping.
Notes
- Using a vanilla pod gives a more intense, aromatic flavor, but vanilla bean paste is a convenient alternative.
- Do not over-whisk the egg yolks and sugar to avoid air bubbles that will affect custard texture.
- The water bath is critical to gently bake the custard evenly without curdling.
- Chilling the custard overnight improves texture and helps it set properly.
- Use superfine (caster) sugar for a smooth dissolve and proper caramelization.
- Be careful when pouring water into the baking pan to avoid disturbing the ramekins.
- The caramelized sugar topping provides a necessary textural contrast with the creamy custard beneath.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Crème Brûlée, French dessert, vanilla custard, caramelized sugar, baked custard, classic dessert, elegant dessert
