Ingredients
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)
Toffee Topping
- 2 tsp caster sugar (superfine sugar)
Instructions
- Prepare vanilla cream infusion: Split the vanilla pod down the middle and scrape out the seeds with a small knife. Place the seeds and the empty pod into a saucepan with the cream.
- Infuse cream: Simmer the cream uncovered over low heat for 10 minutes. Remove from heat and cover with the lid, allowing to infuse for 1 hour. (If using vanilla bean paste, omit the infusion and let cream cool to lukewarm.) Remove the vanilla pod and skim any skin from the surface.
- Preheat oven and prepare baking dish: Preheat the oven to 130°C (265°F), or 120°C (250°F) fan-forced. Place 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 a kettle of water for the water bath.
- Whisk egg yolks and sugar: In a mixing bowl, whisk the egg yolks and caster sugar until just combined, taking care not to whisk too vigorously to avoid bubbles.
- Combine cream and eggs: Gradually pour the infused cream into the egg yolk mixture, gently stirring to combine. Ladle the custard mixture evenly into the ramekins.
- Set up water bath: Carefully pour the boiling water into the baking pan so that it reaches halfway up the sides of the ramekins, making sure ramekins remain stable and do not float.
- Bake custards: Bake for 35 to 40 minutes until the custard is mostly set but still has a slight wobble when the ramekin is gently shaken.
- Cool and chill: Remove ramekins from the water bath. Allow to cool at room temperature, then refrigerate for at least 6 hours or ideally overnight, up to 3 days.
- Prepare toffee topping (blow torch method): Sprinkle about 1/2 teaspoon caster sugar evenly over each custard surface. Use a culinary blow torch to melt and caramelize the sugar until golden and crisp. Serve immediately.
- Prepare toffee topping (grill/broiler method): After chilling the custards overnight, preheat your grill/broiler to high. Sprinkle sugar on top and place ramekins under the grill for about 1 minute until the sugar melts and caramelizes. Refrigerate for 20 minutes up to 1 hour to reset the custard before serving.
- Enjoy perfect texture: The custard should be silky and spoonable, like thick yogurt, not firm or sliceable. It should gently melt in your mouth when eaten.
Notes
- Use pure cream for a refined mouthfeel; thickened or light cream can be used but will alter richness.
- Vanilla pod offers the most authentic flavor with visible seeds, but vanilla bean paste is a convenient alternative.
- Reserve leftover egg whites for other recipes, such as meringues; a collection of egg white recipes is available for use.
- This Crème Brûlée recipe is adapted partly from Manu Fiedel’s French Kitchen cookbook.
- Although high in calories and fat, this indulgent dessert is worth savoring despite nutrition considerations.
- Prep Time: 15 minutes plus 1 hour infusion
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
